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Photo of Tuna and spinach tarts by WW

Tuna and spinach tarts

Total Time
55 min
20 min
35 min
Try these tasty tarts with canned salmon instead of tuna.


Oil spray

2 x 3 second spray(s)

Wholegrain bread

200 g, (6x35g slices) crusts removed

Olive oil

2 tsp, extra virgin variety

Green shallot(s)

3 individual, thinly sliced

Baby spinach leaves

90 g, (3 cups)


3 medium

Tuna, canned in springwater, drained

185 g, flaked

Fresh dill

1 tbs, chopped

Extra light cheddar cheese

40 g, grated

Red onion

½ small, finely chopped

Cherry tomatoes

400 g, red and yellow grape variety, halved

Balsamic vinegar

2 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray six ¾-cup/185ml capacity Texas muffin tin holes with oil. Using a rolling pin, roll bread slices until 3mm thick and lightly spray with oil. Line prepared tin holes with bread cases. Bake for 12 minutes or until golden and crisp. Transfer to a wire rack to cool. Return bread cases to tin holes. Reduce oven to 180°C or 160°C fan-forced.
  2. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add shallots and cook, stirring, for 3–4 minutes or until softened. Add spinach and cook, stirring, for 1 minute or until wilted. Transfer to a large bowl. Cool.
  3. Lightly whisk eggs in a jug until combined. Season with pepper. Combine spinach mixture, tuna, dill and half the cheese in a medium bowl.
  4. Divide spinach mixture evenly between bread cases. Pour in egg and sprinkle with remaining cheese. Bake for 15–20 minutes or until golden and filling is just set.
  5. Combine onion, tomatoes and vinegar in a bowl. Serve with tarts.


TIP: You can use canned pink or red salmon instead of tuna.