---
title: "Chilean Tuna and Corn Pie — Homemade Tarta de Atún for 4"
description: "Versión en Español. Chilean tuna and corn pie, or tarta de atún, is a double crust savory pie filled with canned tuna sautéed with onion, red bell pepper, corn, cream, and ají de color, with whole har..."
url: https://www.chileanfoodrecipes.com/chilean-tuna-corn-pie-tarta-de-atun-recipe/
date: 2026-10-05
modified: 2026-10-05
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-tuna-corn-pie-tarta-de-atun-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Tuna and Corn Pie — Homemade Tarta de Atún for 4

[Versión en Español](https://comidaschilenas.com/receta-de-tarta-de-atun/)

![Chilean tuna and corn pie with a golden crust](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-tuna-corn-pie-tarta-de-atun-featured.jpg)*Chilean tuna and corn pie*

Chilean tuna and corn pie, or tarta de atún, is a double crust savory pie filled with canned tuna sautéed with onion, red bell pepper, corn, cream, and ají de color, with whole hard boiled eggs tucked into the filling, brushed with egg and baked until golden. It takes 30 minutes of preparation and 40 minutes of cooking, and serves 4.

A simple, quick, and filling recipe for days when there is little time to cook but you still want a tasty lunch.

Contents

- [1. How to Make Tuna and Corn Pie?](#How_to_Make_Tuna_and_Corn_Pie)
- [2. Nutritional Information](#Nutritional_Information)
- [3. Homemade Chilean Tuna and Corn Pie Recipe](#Homemade_Chilean_Tuna_and_Corn_Pie_Recipe)
  - [3.1. Ingredients](#Ingredients)
  - [3.2. Instructions](#Instructions)
- [4. Additional Tips](#Additional_Tips)
  - [4.1. Fresh tuna option](#Fresh_tuna_option)
  - [4.2. Try a lattice top](#Try_a_lattice_top)
  - [4.3. Drain the corn](#Drain_the_corn)
- [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs)
  - [5.1. 1. Why bake the base before filling?](#1_Why_bake_the_base_before_filling)
  - [5.2. 2. Can I make it with fresh tuna?](#2_Can_I_make_it_with_fresh_tuna)
  - [5.3. 3. How long should the dough rest?](#3_How_long_should_the_dough_rest)
  - [5.4. 4. How do I store it?](#4_How_do_I_store_it)
- [6. Benefits](#Benefits)
- [7. Did You Know?](#Did_You_Know)
- [8. Recommended](#Recommended)

## How to Make Tuna and Corn Pie?

Canned tuna in water or oil is the usual choice, although fresh tuna gives an even better result. The bottom crust is blind baked, the filling is cooked briefly in a skillet, and the pie is covered with the second crust and baked.

## Nutritional Information

Each serving of tuna and corn pie contains approximately 450 kcal, 28 g of carbohydrates, 32 g of fat, 15 g of protein, 2 g of fiber, 3 g of sugars, 210 mg of cholesterol, and 520 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Tuna and Corn Pie Recipe

**Preparation:** 30 minutes
**Cooking:** 40 minutes
**Servings:** 4

### Ingredients

**Pastry**

- 250 g (2 cups) of wheat flour
- 200 g (¾ cup + 2 tablespoons) of butter
- 100 ml (⅓ cup + 1 tablespoon) of warm water
- 2 eggs
- 1 teaspoon of salt
- 1 teaspoon of baking powder

**Tuna filling**

- 300 g of canned tuna
- 1 cup of tender corn kernels
- 4 hard boiled eggs
- 2 tablespoons of cream
- 1 raw egg, beaten
- 1 onion, diced
- 1 red bell pepper
- ½ teaspoon of ají de color (Chilean paprika)
- Olive oil
- Fine salt
- Black pepper

### Instructions

1. In a large bowl, combine the sifted flour, salt, and baking powder. Add the butter, eggs, and water little by little, kneading until you get a smooth dough. Shape into a ball, cover with plastic wrap, and chill for about 30 minutes.
2. Turn the dough onto a floured surface and divide it in two. Roll out one half to fit the greased pie pan, line the pan, prick it with a fork, and bake in an oven preheated to 180°C (356°F) for 10 minutes. Remove and set aside.

![Flaked tuna for Chilean tuna pie filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/flaked-tuna-pie-filling.jpg)*Flaked Tuna*

1. Heat a splash of olive oil in a medium skillet over medium heat and sauté the onion for 2 to 3 minutes. Add the bell pepper cut into thin strips and cook for 5 more minutes. Add the flaked tuna, corn, cream, ají de color, salt, and pepper, mix, lower the heat, and cook covered for about 2 minutes.

![Corn kernels for Chilean tuna and corn pie](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/corn-kernels-tuna-pie.jpg)*Corn Kernels*

1. Pour the filling over the prebaked base and tuck in the hard boiled eggs. Cover with the second rolled out crust, seal the edges, brush with the beaten egg, and prick the top with a fork. Bake for 20 minutes until golden, then let rest a few minutes before serving.

## Additional Tips

### Fresh tuna option

If you use fresh tuna, make sure it was frozen for at least 24 hours, then thaw it, dice it small, and cook it with the onion.

### Try a lattice top

Cut the top crust into thin strips and weave them over the filling for a nicer presentation.

### Drain the corn

If you use frozen corn, thaw it and drain it well so it does not make the filling soggy.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Cream | Plain yogurt or evaporated milk | 2 tablespoons | Lighter |
| Tuna in oil | Tuna in water | 300 g | Less fat |
| Canned tuna | Fresh tuna, frozen 24 hours first | 300 g | Better flavor |
| Full top crust | Lattice top | Same dough | Nicer look |

## Frequently Asked Questions (FAQs)

### 1. Why bake the base before filling?

Prebaking the bottom crust for 10 minutes at 180°C (356°F) sets it so it does not get soggy from the filling. Prick it with a fork first so it does not puff.

### 2. Can I make it with fresh tuna?

Yes, and it is often better. Freeze the tuna for at least 24 hours, thaw it, dice it small, and cook it with the onion before mixing it with the corn.

### 3. How long should the dough rest?

About 30 minutes in the fridge, covered with plastic wrap. It makes the dough easier to roll without tearing.

### 4. How do I store it?

Keep the cooled pie in an airtight container in the fridge for up to 3 days, or freeze it in portions for up to 2 months.

## Benefits

Tuna is an excellent source of protein and B vitamins, especially B12, and provides iron, magnesium, and zinc.

## Did You Know?

Savory tarts like this one have their roots in French cooking and evolved into countless sweet and savory versions with the same basic method.

## Recommended

- [Chilean Tuna Croquettes Recipe](https://www.chileanfoodrecipes.com/chilean-tuna-croquettes-croquetas-de-atun-recipe/)
- [Homemade Quiche Crust Recipe](https://www.chileanfoodrecipes.com/homemade-quiche-crust-masa-para-quiche-recipe/)
- [Chilean Cauliflower Omelette Recipe](https://www.chileanfoodrecipes.com/chilean-cauliflower-omelette-tortilla-de-coliflor-recipe/)
- [Tuna and Cream Pasta Recipe](https://www.chileanfoodrecipes.com/tuna-and-cream-pasta-tallarines-con-atun-y-crema-recipe/)