tuna fridge tart

Tuna fridge tart: Savoury cold bite. Image: Irene

Tuna fridge tart: Tasty cold finger food for a hot summer’s day

Combat the blistering hot summer weather with this savoury tuna fridge tart.

tuna fridge tart

Tuna fridge tart: Savoury cold bite. Image: Irene

With the heatwave pushing up temperatures in South Africa, we have a cold finger food recipe to bring some relief. This tuna fridge tart is a delicious, savoury light meal that will cool you down from the inside.

Preparing this tuna fridge tart will not even take up to an hour of your time. However, thereafter, you need to allow it to cool in the freezer overnight. When you are ready to serve these tasty triangle bites, take out the tuna fridge tart from the freezer 30 minutes before you intend to serve it. If you decide to serve this finger food in the winter, you need to remove it from the freezer one hour before you plan to serve it.

So, if you see on the weather forecast that a blistering day is on its way, make sure you prepare this tuna fridge tart in time so that you can serve it when the sun beats down on our South African soil.

Tuna fridge tart recipe

5 from 1 vote
Recipe by Irene Muller Course: Light mealCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 packet 1 cream crackers

  • 2 tins 2 tuna

  • 150 grams 150 gherkins

  • 4 tablespoons 4 mayonnaise

  • 1 block 1 feta cheese (can be replaced with cream cheese or cottage cheese)

  • 1 teaspoon 1 chicken stock, one block dissolved in hot water

  • 1 packet 1 lemon jelly, or use gelatine with a splash of lemon

  • 200 ml 200 hot water, for jelly

  • chopped chives, optional


  • Dissolve jelly in hot water and add chicken stock.
  • Cool the jelly mixture.
  • Drain the 2 tins of tuna, mix all the ingredients in a bowl.
  • When the jelly mix has cooled down, add it to the tuna mixture.
  • Place in the fridge for 20 minutes (just to semi-set it).
  • On a sheet of foil, arrange the cream crackers in 3 rows, every row 4 to 5 biscuits.
  • Add the tuna mix on the middle row, and carefully lift the sides to form a triangle and close the foil tightly.
  • Place in the freezer overnight.
  • Best to take out freezer at least an hour before serving, in the winter. In the summer, 30 minutes will suffice. Serve with a slice of lemon and a side salad.


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