Last Updated on 31 March, 2026 by Elby | The Tasteful Pantry
Tuna strudel is a golden puff pastry parcel filled with creamy vegetable, cheese and tuna. My kids love this recipe. And even better, it is packed full of veggies and they don’t pick them out! I often make extra as they make great leftovers.
Some other favourite dishes for leftovers are Creamy Chicken Parcels and Creamy Tuna Pasta Bake.
To save time during the week, make the filling up to three days in advance and refrigerate. Or make the full parcel and freeze for a ready made meal. Remove from the freezer in the morning or the day before and it is ready for the oven at dinner time. A great weeknight meal.
These parcels of tuna strudel are the ultimate comfort food. Blending the savoury, homey richness of tuna with the sweet pop of corn, while being tied together by a cheesy, velvety sauce and encased with buttery, golden pastry.
The Tuna Parcel Ingredients
This tuna strudel uses simple pantry and fridge staples and ingredients that are available all year round – making it a budget friendly meal.
Onion, celery, and carrot – the holy trinity of cooking – the savoury backbone that makes the filling taste much more “from scratch” than anything tinned or frozen ever could. A couple of sprigs of thyme add a quiet herbiness without overpowering the tuna.
The milk, tomato sauce, and Worcestershire sauce form a creamy, slightly tangy sauce that binds the whole mixture. The flour thickens everything into that classic, spoon-standing mixture you want for a neat, flaky strudel.
Corn kernels add bursts of sweetness, and also match beautifully with both the tuna and corn – the filling brings a bit of a nostalgic tuna-mornay vibe. A generous amount of grated cheese melts through the filling, giving it richness and helping it set nicely once baked.
Let’s not forget the puff pastry sheets – these keep things easy, yet take the tuna parcels from homey to indulgent. Brush the edges with a little egg and sprinkle some sesame seeds on top add and you have a golden parcel fit for a bakery!
How to Make Tuna Strudel
Filling
Making the sauce: In a small bowl, combine the milk, tomato sauce, Worcestershire sauce and pepper and then set aside.
Cooking the onion, celery, carrot and thyme: Start by slowly sweating the vegetables and thyme in butter so they soften right down and bring out their natural sweetness. This step adds a lot of flavour, so don’t rush it – you want everything meltingly tender before moving on.
Make the roux: When you add the flour, you’re essentially creating a roux directly around the veg, which means the sauce thickens evenly without lumps. Pour in the sauce mixture and stir gently as it transforms into a bit of a paste like consistency.
Adding the remaining ingredients: Once you add the tuna, corn, and cheese, the filling becomes hearty and scoopable. Taste it and season further if necessary.
Resting the tuna strudel filling: Letting it cool is important – warm filling can melt the pastry and make it extremely hard to roll, so cooling it in the fridge means neat folds and crisp layers. I like to make mine a day or two in advance and work with it cold, straight from the fridge.
Assembling
The pastry: Working with cold pastry makes life easier – so take it from the freezer only when you’re ready to start assembling and let it thaw just enough to be pliable.
Brushing the edges: Brushing only part of the pastry edges with egg creates natural “hinges” for folding, helping the strudel wrap neatly without gaps. When you place the filling down the centre, keep it even from end to end so the tuna parcels bake uniformly.
Making the tuna parcels: The fold without egg always goes over first – it acts like a snug blanket for the filling. Pressing the edges gives you a tight seal then the long egg-brushed edge folds over and creates that smooth bakery-style seam.
Doing the finishing touches: A few small pierces on top let steam escape, preventing the pastry from ballooning or splitting. The egg wash gives the strudel its golden shine, and the sesame seeds add a toasty finish.
Baking the tuna strudel: Bake in a hot oven, 200°C if conventional and 180°C for fan forced, for approximately 25 minutes. Keep an eye on it and turn halfway through the cook for even browning, if necessary. Once baked, the pastry should puff up beautifully and turn an even golden colour. Let the parcels rest briefly so the filling settles before slicing for the neatest result.
Frequently Asked Questions
Can I make the tuna strudel filling ahead of time?
Yes, absolutely. The filling actually becomes easier to work with once it’s chilled because it firms up and sits neatly inside the pastry. You can prepare it up to three days in advance and keep it in an airtight container in the fridge. When you’re ready to assemble the tuna parcels, just spoon it onto the pastry straight from the fridge.
Why does the filling need to cool before assembling?
Warm filling softens the puff pastry too quickly, making it harder to fold, seal, and move onto the tray. Starting with cooled filling keeps the pastry crisp, helps the tuna parcels hold their shape, and prevents leaking during baking.
Can I use canned tuna in oil instead of spring water?
Yes, but drain it very well to avoid making the filling greasy. You can also try tuna in chilli oil for a bit of a kick.
Can I add extra vegetables to the filling?
Definitely. This recipe is flexible. Peas, baby spinach, or finely chopped mushrooms all work well. Just be mindful of the moisture content of the vegetables, as it might make filling too wet and hard to wrap up.
How do I stop the pastry from going soggy?
Make sure the filling is cool and thick before assembling. Also avoid overfilling – a tidy centre strip helps the pastry puff evenly.
Can I freeze tuna strudel?
Yes. You can freeze it either unbaked or baked. For unbaked parcels, assemble them fully (including the egg wash) and freeze on baking paper and on a tray until firm, then wrap tightly. For baked strudel, cool it completely before wrapping and freezing. Reheat in the oven so the pastry becomes crisp again.
What can I serve with tuna strudel?
A simple green salad, roasted vegetables, or some steamed greens all pair well. Because the filling is rich and creamy, lighter sides help balance the meal.
Can I make this gluten-free?
Yes, as long as you use gluten-free puff pastry and replace the flour in the filling with a gluten-free plain flour blend. Also check your Worcestershire sauce, if it contains gluten you can substitute for tamari sauce. The method stays the same, though the sauce may thicken a little faster, so keep an eye on it.
Can I use frozen puff pastry straight from the freezer?
No. You will need to leave it a few minutes to thaw and soften a little. Frozen pastry will split when you try to roll or bend it. Let the sheets soften at room temperature for a few minutes until they’re flexible but still cold.
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Tuna Strudel
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Sauce
- 360 mls milk
- 2 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- ¼ tsp pepper
Filling
- 50 grams unsalted butter
- 1 large onion - finely diced
- 2 large carrots - finely chopped
- 3 stalks celery - finely chopped
- 2 sprigs thyme
- 55 grams flour - plain, all purpose (approx. ⅓ cup)
- 420 gram corn kernels - drained
- 425 gram tuna - in spring water, drained
- 2 cups cheese - grated
- salt - optional
Assembling
- 3 sheets puff pastry
- 1 egg - lightly beaten
- 1 tbsp sesame seeds
Instructions
Sauce
- In a small bowl, combine the milk, sauces and pepper – set aside.
Filling
- Melt the butter in a large pot over medium-high heat. Add the onion, celery, carrot and thyme. Cover and cook for 15 minutes, stirring occasionally. The vegetables should be very soft. Reduce heat to low.
- Sprinkle the flour into the pot and stir to combine. Add the sauce to the vegetables and stir until it thickens.
- Remove from the heat and stir in the corn, tuna and cheese. Taste and stir through salt or additional pepper if necessary. Refrigerate for at least 15 minutes (see notes).
Assembling
- Preheat oven to 200°C | 180°C fan forced and line two large baking trays with baking paper.
- Work with one pastry sheet at a time. Brush egg around half of the edges (1 full side and ½ of the two adjoining sides).
- Place one third of the cooled tuna mixture down the middle of the pastry, parallel to the full side brushed with egg.Fold the side of pastry with no egg over the top and rest it on the filling. Using a fork or fingers, press the ends to seal.
- Fold the long egg brushed edge of pastry over top (as far as it will go). Press the short edges again to seal.
- Place the parcel on the prepared tray (seam side down), leaving room for another parcel. Pierce the parcels a few times with a fork or sharp knife to allow air to escape. Brush them with the remaining egg and sprinkle with seeds, if using.
- Repeat two more times with the remaining mix and pastry.
- Bake for 25 minutes or until pastry is puffed and golden brown all over.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
So good. Easy to make