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Tuna fish empanadas
4.9 from 465 votes

Tuna fish empanadas

Tuna fish empanadas are filled hand-held pastries made by enveloping a seasoned filling of cooked onion, bell peppers, garlic, paprika, canned tuna, oregano, olives, capers, and lemon juice within dough discs. The empanadas are sealed and baked until golden, offering a savory, slightly tangy filling enclosed in a tender crust. They can be served with various creamy or tangy dips.

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

Ingredients

  • 15-20 empanada discs from homemade dough (see recipe below) or store bought, for baking
For the tuna fish empanada filling:
  • 2 tablespoons of oil
  • 1 yellow onion sliced, small
  • 2 bell pepper red and green, sliced
  • 2-3 garlic crushed, cloves
  • 1 tablespoon paprika
  • 3 tuna fish ~ 15 ounces or 425 grams total, canned
  • 1 tablespoon oregano dried
  • ½ cup olives sliced
  • 1-2 tablespoons capers
  • 1 tablespoon lemon juice
  • salt to taste
  • black pepper to taste
For baking the empanadas:
  • 1 egg lightly whisked for egg wash
Serving sauce ideas:
  • yogurt cilantro jalapeño dip
  • avocado creamy sauce
  • mayonnaise avocado cilantro dipping sauce

Instructions

For the tuna fish filling:
    Cup of Yum
  1. 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.
  2. Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
  3. 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:
  1. Place a large spoonful of the tuna fish filling on the center of each empanada disc.
  2. 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.
  3. Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
  4. Pre-heat the oven to 400F (200C).
  5. Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
  6. Bake the empanadas for 18-20 minutes or until golden on top.
  7. Serve the empanadas alone or with a dipping sauce.