Tuna Empanada Recipes

TUNA FISH EMPANADAS

Tuna fish empanadas image

Easy to make recipe for homemade tuna fish empanadas made with a filling of tuna fish, onions, bell peppers, olives, capers, paprika, and oregano.

Provided by Layla Pujol

Time 2h

Number Of Ingredients 16

Ingredients

15-20 empanada discs for baking (from homemade dough (see recipe below) or store bought)
2 tablespoons of oil
1 small yellow onion (sliced)
2 bell peppers (red and green, sliced)
2-3 garlic cloves (crushed)
1 tablespoon of paprika
3 cans tuna fish ((~ 15 ounces or 425 grams total))
1 tablespoon of dried oregano
½ cup of olives (sliced)
1-2 tablespoons of capers
1 tablespoon of lemon juice
Salt and pepper to taste
1 egg (lightly whisked for egg wash)
Cilantro jalapeño yogurt dip
Creamy avocado sauce
Avocado cilantro mayonnaise dipping sauce

Steps:

Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
Place a large spoonful of the tuna fish filling on the center of each empanada disc.
Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
Pre-heat the oven to 400F (200C).
Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
Bake the empanadas for 18-20 minutes or until golden on top.
Serve the empanadas alone or with a dipping sauce.

TUNA EMPANADA PIE

Tuna empanada pie image

Empanadas are a South American special. This pie will feed a family using just one can of tuna

Provided by Good Food team

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , crushed
3-4 medium potatoes , cubed
2 carrots , diced
2 red peppers , diced
1 tbsp smoked paprika
1 tsp each dried oregano and thyme
2 tbsp tomato purée
300ml vegetable stock
185g can sustainable tuna in spring water, flaked
500g pack shortcrust pastry
1 egg , beaten

Steps:

Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.

Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.98 milligram of sodium

SPICY TUNA EMPANADAS

Spicy Tuna Empanadas image

You can use these wonderful little treats as a appetizer, snack or a light lunch-they are quite yummy.

Provided by southern chef in lo

Categories Lunch/Snacks

Time 23m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) packet solid white tuna, drained and flaked
1 (4 ounce) can diced green chilies, drained
1 (2 1/2 ounce) can of sliced black olives, drained
1/2 cup of shredded sharp cheddar cheese
1 hard-boiled egg, chopped
salt and pepper
1/4 teaspoon hot pepper sauce
1/4 cup of medium thick chunky salsa
2 (15 ounce) packages refrigerated pie crusts
additional salsa (for serving)

Steps:

In medium bowl, place tuna, chilies, olives, cheese, egg, salt, pepper, and hot sauce. Toss lightly with fork, add 1/4 cup of salsa; toss again and set aside.
Follow direction on pie crust package. Unfold the crust; cut 4 circles 4 inches each out of each crust. Place the 8 circles on a foil covered baking sheet. Wet the edges of each circle with water. Top each circle with 1/4 cup of lightly packed tuna mixture. Top each with remaining circles (you may have to stretch the top piece slightly to fit). Press edges together and crimp with a fork. Cut slits in top of crust for venting.
Bake at 425°F for 15 to 18 minutes or until golden brown. Cool slightly and serve with additional salsa.

Nutrition Facts : Calories 619.8, Fat 39.7, SaturatedFat 13.2, Cholesterol 37.2, Sodium 1078.8, Carbohydrate 54.7, Fiber 1.7, Sugar 5.3, Protein 10.4

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