Tuna fish empanadas

Name: Tuna fish empanadas
Prep time: 1 h
Cook time: 20 min
Total time: 2 h
Yield: 15 to 20 empanadas
Ingredients: 15-20 empanada discs for baking; 2 tablespoons of oil; 1 small yellow onion; 2 bell peppers; 2-3 garlic cloves; 1 tablespoon of paprika; 3 cans tuna fish; 1 tablespoon of dried oregano; ½ cup of olives; 1-2 tablespoons of capers; 1 tablespoon of lemon juice; salt and pepper to taste; 1 egg; Cilantro jalapeño yogurt dip; Creamy avocado sauce; Avocado cilantro mayonnaise dipping sauce

User Reviews

4.9

465 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
2 hrs
Servings
15 to 20 empanadas
Course
Appetizer, Snacks, Brunch
Cuisine
South American, Spanish, International, Ecuadorian

Tuna fish empanadas

Iris Warren

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

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Ingredients

Servings

15-20 empanada discs for baking from homemade dough (see recipe below) or store bought

For the tuna fish empanada filling:

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

For baking the empanadas:

1 egg lightly whisked for egg wash

Serving sauce ideas:

Cilantro jalapeño yogurt dip
Creamy avocado sauce
Avocado cilantro mayonnaise dipping sauce

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Instructions

For the tuna fish filling:

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.

To assemble and bake 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.