Best 2 Tuna Empanada Recipes

Embark on a culinary journey to discover the delightful Tuna Empanada, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish, originating from the vibrant streets of South America, has captured hearts and palates worldwide. Our comprehensive guide presents a diverse collection of Tuna Empanada recipes, each offering a unique twist on this classic delicacy.

From the traditional Chilean Tuna Empanada, bursting with the goodness of tuna, onions, and aromatic spices, to the innovative Tuna Empanada with Sriracha Mayo, offering a spicy kick, our recipes cater to a wide range of preferences. Explore the secrets of crafting the perfect pastry dough, ensuring a flaky and golden crust that complements the savory filling perfectly. Discover the art of creating a flavorful tuna mixture, combining tuna, vegetables, and herbs to create a harmonious balance of flavors.

Whether you prefer baking or frying your empanadas, our recipes provide detailed instructions for both methods, ensuring a crispy and golden exterior every time. Indulge in the Tuna Empanada with Sweet Corn and Red Bell Pepper, where the sweetness of corn and the vibrant crunch of red bell pepper elevate the tuna filling to new heights. Experience the explosion of flavors in the Tuna Empanada with Spinach and Feta, where the tangy feta cheese and earthy spinach add a delightful dimension to the classic recipe.

Let's cook with our recipes!

BRAZILIAN TUNA POT PIE, EMPANADA DE TUNA BRASILERA

Brazilian Tuna Pot Pie, Empanada de Tuna Brasilera image

This recipe was given to me by a dear friend Xumeila, She has since returned & lives in Rio de Janeiro, after studying in Miami for 3 years. She is an excellant cook. She brought this dish to a party at FIU, University when she was living in Miami some years back. I was working in the Internationl department with the...

Provided by Juliann Esquivel

Categories Savory Pies

Time 1h50m

Number Of Ingredients 22

Ingredients

4 c all purpose flour
1 Tbsp butter
1 c shortening, such as crisco, can be butter flavored
2 large whole fresh eggs and 1 one egg yolk
2 tsp salt
1 c cold milk
1/2 c cold water
1 1/4 tsp baking powder
~~~tuna filling~~~
4 medium red potatoes peeled and diced small, boiled
1 pkg 10 ounces baby carrots diced and boiled
1 c frozen green peas or frsh green peas, do not use canned peas
1 c whole milk or 2 %
1/4 c light cream or half and half
1 large sweet onion diced
3 clove fresh garlic smashed or put through a garlic press
2 Tbsp diced fresh parsley
3 Tbsp olive oil
3 Tbsp mayonaise
4 Tbsp corn starch
1/2 tsp salt, garlic powder and black pepper
2 large 12 ounce cans, water packed or oil packed tuna drained.

Steps:

1. First cook potatoes, and carrots together in water until they are soft. While potatoes are cooking make the dough.
2. In a large mixing bowl add the flour, make a well in the center of the flour, place butter, shortening, two whole eggs, salt, baking powder and cup of cold milk. Using one hand begin squeezing these ingredients through your fingers mixing this way, Do not knead, just keep squeezing everything together and all the while keep adding the remaining 1/2 cup cold water little by little as necessary until all is well incorportated in a dough. Pat dough together. Dough should be soft let dough rest 30 minutes while preparing the filling.
3. Heat the olive oil and saute the onion, garlic, and parsley. When the onion is limp add 3/4 cup of the milk mix well with a large spoon. Next add your 1/4 cup of cold milk and 1/4 cup of cream in a large measuring cup and add the four tablespoons of corn starch mix very well with a fork. Add to the sauteed onion and milk mixture over a medium flame or heat. mix until thick and creamy. Add the mayonaise, salt, pepper, and garlic powder continue to stir. Lower the heat and cook for about 3 minutes stirring so as to not let the mixture stick or burn. After three minutes remove from heat set aside.
4. strain your potatoes and carrots in a colander, removing as much water as possible. Open two cans of Tuna fish, makes no difference if in water or oil but do drain all of the water or oil out of the can. Set drained tuna aside. Next mix potatoes and carrots into the creamed milk and onions. Mix well so as to make sure all of the ingredients are well incorporated. Then add the two cans of tuna and mix gently into the creamed mixture of milk, onions, potatoes and carrots. Taste to see if you have enough salt and pepper. Set aside.
5. Preheat Oven to 350 degrees, Take a 30 X 20 baking pan similar to a lasagna pan oil it and dust with flour. Now take your dough and divide into two balls, flour your surface a little and with a rolling pin roll out you first ball of dough into an oblong shape large enough to fit the pan. Lay dough into the pan cutting any overlapping sides with a knife and the press your dough into the sides and bottom of the pan as if you were lining for a pie. Now roll take the other ball of dough add the spare pieces that you cut off from the overlapping sides and roll out to make the cover of the pot pie. Next pour your filling into the pastry lined pan and cover with the other half that you just rolled out. Cut the edges and pinch all around for the crust. Make a few slits in the top of the pie to let the steam out. With the remaining egg yolk brush the top of the pot pie and bake for 45 to 50 minutes. Until golden on top. Remove and let rest for 10 minutes before cutting. Serve with a crisp salad. Enjoy.

TUNA EMPANADA

Tuna Empanada image

Provided by José Andrés

Categories Egg Tomato Appetizer Bake Sauté High Fiber Ham Tuna Family Reunion Prosciutto Party Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 medium plum tomatoes, seeded, finely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
2 large hard-boiled eggs, peeled, sliced
Nonstick vegetable oil spray
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 ounces thinly sliced Serrano ham or prosciutto
1 large egg, beaten to blend (for glaze)

Steps:

Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
Preheat oven to 450°F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

Tips:

Use high-quality tuna: Look for tuna that is labeled "solid white albacore" or "chunk light." Solid white albacore is the highest quality tuna, with a mild flavor and firm texture. Chunk light tuna is a less expensive option, with a stronger flavor and a more flaky texture.
Drain the tuna well: Before adding the tuna to the empanada filling, be sure to drain it well. This will help to prevent the empanadas from becoming soggy.
Use a variety of vegetables: The vegetables in the empanada filling add flavor, texture, and nutrients. Feel free to use any vegetables that you like, such as onions, peppers, carrots, celery, or corn.
Season the filling well: Be sure to season the empanada filling with salt, pepper, and other spices to taste. This will help to enhance the flavor of the filling.
Use a good quality empanada dough: You can either make your own empanada dough or purchase it pre-made. If you are making your own dough, be sure to use high-quality ingredients and follow the instructions carefully.
Seal the empanadas well: When sealing the empanadas, be sure to press the edges together firmly. This will help to prevent the empanadas from opening up during baking or frying.
Cook the empanadas until golden brown: Whether you are baking or frying the empanadas, be sure to cook them until they are golden brown. This will help to ensure that they are cooked through and have a crispy crust.
Conclusion:
Tuna empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste. So next time you are looking for a quick and easy meal, give tuna empanadas a try. You won't be disappointed!