Tuna Puff Pastry Rolls are quick and easy to make with simple ingredients, but look fancy enough to impress. The perfect appetizer for any occasion.
Published: August 16, 2025 by Pamela.
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There are a few recipes that just stick with you, and this is one of them. These Tuna Puff Pastry Rolls are more than just appetizers, they’re a bit of a family tradition. I still remember the day my aunt shared the recipe with my mom, and from that moment on, they became a must. Anytime we had people over, anytime there was a holiday, these rolls had to be on the table. And I was always the first one reaching for them.
So today, I’m bringing them to the blog. I was craving them lately, so I called my aunt and asked for the recipe! And here I am, sharing them with you. If you’re already planning your Christmas table and you need ideas for a Christmas appetizer, I hope you give these a try!
Ingredients to make Tuna Puff Pastry Rolls:
- Puff Pastry: Go for the rectangular one, it makes rolling easier and gives you even slices. It also bakes up golden and flaky, which is what you want here.
- Onion: I use a medium yellow onion, we cook it first with a tablespoon of olive oil to soften the taste and build flavor.
- Canned Tuna: This is the star. We cook it with the onions to dry it out a bit so the filling isn’t watery. It also helps the flavors come together nicely.
- Salt & Pepper: Just the basics to season everything. Taste and adjust as you go.
- Lemon Juice: You’ll get a hint of tanginess, which brightens up the filling. I use fresh lemons, you can use bottled but make sure t is a good brand.
- Mustard: Adds a subtle sharp kick that works really well with the tuna. I use regular mustard, if you prefer the taste of Dijon you can use that istead.
- Curry Powder: This is honestly what gives the filling its amazing taste. Just a bit transforms the whole thing. Please don’t skip the curry powder!
- Parsley: You can use fresh or dried, but I always go with fresh.
- Parmesan Cheese: You can grate some fresh parmesan or buy already grated, whatever you prefer. I add just a little, but you can add more if you really like parmesan.
Measurements are posted in the recipe card below the instructions.
Instructions to make Tuna Rolls Appetizers:
1. Dice the onion into small cubes. Heat about a tablespoon of olive oil in a pan, then add the onions. Cook on medium heat for a few minutes, just until golden.
2. Drain the tuna and add it to the onions. Add salt, pepper, curry powder, mustard, chopped parsley, and lemon juice. Mix everything well and cook on medium heat for about 5 minutes, or just until the extra liquid from the tuna is gone and all the flavors come together.
3. Turn off the heat. Add the grated parmesan and give it a quick stir. Set the mixture aside to cool completely before using it with the puff pastry.
4. Roll out the puff pastry and spread the mixture evenly on top. Press it down gently so it stays in place. Roll the pastry, then wrap it tightly in the baking paper it came with (or cling film). Press it with your hands like you would with sushi rolls.
5. Chill in the fridge for 30 minutes.
6. Take it out of the fridge and unwrap it. Brush the roll with milk, or a mix of egg and milk, whatever you prefer. Sprinkle toasted sesame seeds on top (optional) and press them down so they stick. Slice into even pieces, one roll gives you about 16. Place on a baking sheet and bake at 400°F (200°C) for 20 to 30 minutes, depending on the puff pastry you’re using. You want it puffed up and golden around the edges.
Frequently Asked Questions:
- Can I make the filling ahead of time? Yes, you can prep the filling a day in advance. Just keep it in the fridge in an airtight container and make sure it’s cold before spreading it over the puff pastry.
- Why didn’t my puff pastry bake well? The key is to work with cold puff pastry, if you feel like it’s not as cold after you cut the rolls, pop them in the fridge or the freezer for a few minutes, then bake.
- Can I skip the sesame seeds? Totally. They add a nice crunch and look great, but the rolls will still taste just as good without them.
- Can I use frozen puff pastry?
Yes, just make sure it’s fully thawed in the fridge before you use it. Don’t let it sit out too long, working with cold puff pastry is key. Just note that using frozen puff pastry means you cannot freeze it again, so bake it the same day. - Can I use dried parsley instead of fresh? Yes. I prefer fresh, but dried works too. Just use a bit less since it’s more concentrated.
- What kind of tuna should I use? Canned tuna in oil or water both work. Just make sure to drain it well before adding it to the pan. I use in water.
Storage Tips:
If you’re not baking the rolls the same day, it’s better to freeze them. Keeping them in the fridge will dry them out and they won’t bake as well.
To freeze, just follow the recipe up until you slice the roll. After cutting, place the pieces on a tray lined with parchment paper, making sure they’re not touching. Freeze until solid, then transfer them to a container or freezer bag. That way, they won’t stick together.
When you’re ready to bake, take them out, place on a baking tray, and let them sit for a few minutes, not too long, just until they’re very cold but not frozen solid. Then bake like usual. No need to thaw completely.
⭐️ If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Tuna Puff Pastry Rolls
Ingredients
- 1 Puff Pastry (Rectangular)
- 1 Small Onion
- 2 Cans Tuna (About 120 g each)
- Salt & Pepper (About ⅛ tsp each)
- 1/2 teaspoon Curry Powder
- 1 tablespoon Mustard
- Parsley (a small handful, chopped)
- 1 tablespoon Lemon Juice
- 1 tablespoon Grated Parmesan
- Milk & Sesame Seeds (to brush the puff pastry)
Instructions
- Dice the onion into small cubes. Heat 1 tablespoon olive oil in a pan, add the onion, and cook on medium heat until golden.
- Drain the tuna and add it to the pan. Season with salt, pepper, curry, mustard, parsley, and lemon juice. Stir and cook for about 5 minutes, just until the liquid is gone and the flavors blend.
- Turn off the heat. Stir in the grated parmesan, then let the mixture cool completely.
- Roll out the puff pastry and spread the filling evenly. Press it down gently, then roll it up. Wrap tightly in baking paper or cling film and press like a sushi roll.
- Place in the fridge and let it chill for about 30 minutes. You need to bake the puff pastry while it's cold.
- Unwrap the roll. Brush with milk or egg wash, sprinkle sesame seeds if using, and press them down so they stick. Slice into about 16 pieces. Place on a baking sheet and bake at 200°C (400°F) for 20–30 minutes, until puffed and golden.
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