For today's post, I have a delicious oven-baked Tuna Empanadas recipe. Why Tuna? Well, because my family loves tuna, and so do I. Canned Tuna is a pantry staple in my house; if you open the pantry door, the first thing you’ll find is a stack of cans on the shelf right next to the cans of sardines.😁 Here are some reasons why I love it. Canned Tuna is so versatile, affordable, and convenient. With it, you can make tuna wrap, salad, sandwiches, etc. Anyway, I used canned tuna instead of fresh in this recipe because it is more accessible and more suited for empanadas.
They came out very well, so I hope you love the Tuna Empanadas as much as we do! Before going step-by-step, let me remind you that the tuna for this recipe must be good quality. Please do not try to save by buying cheap tuna because cheap is expensive, and the paste they sell under that denomination is anything but what it should be.🤔
Jump to:
- What is Tuna Empanadas?
- Tuna Empanada Ingredients
- Tools you'll need
- How to Make Tuna Empanadas
- How to Make Hard-Boiled Eggs
- How to Make Tuna Empanada Filling
- How to Assemble Tuna Empanadas
- How to Bake Tuna Empanadas
- Substitutions
- Variations
- How to Serve
- Make-Ahead
- How to Store & Reheat
- How to Freeze
- Tips for Making The Best Tuna Empanadas
- FAQ
- Related Recipes:
- Recipe
What is Tuna Empanadas?
Tuna Empanada Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Empanada Shells: Homemade Empanada Shell, or use Store-bought, such as Goya puff pastry dough for turnovers. (I use this homemade Whole Wheat Empanadas Shell).
- Canned Tuna: I recommend buying premium quality firm tuna.
- Oil: I use extra virgin olive oil.
- Bell pepper, Onion, and garlic: These ingredients are essential for an authentic Paraguayan empanada mixture. You can leave it out, but the dish will be less flavorful.
- Seasoning: I use a combination of cumin, oregano, sweet paprika, ground black peppers, and red pepper flakes; if you prefer milder empanadas, decrease the pepper.
- Flour: Made with all-purpose flour for a subtle flavor, allowing the fillings to take center stage.
- Butter: Softened unsalted butter, but you can use salt.
- Water: Adding cold water to empanada dough helps keep the dough cool and prevents it from becoming too sticky. The cold water also helps the dough to hold its shape, resulting in a more consistent empanada.
Tools you'll need
How to Make Tuna Empanadas
Note: The full instructions are provided in the recipe card below.
Make the empanada dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add cold water and mix until a soft and pliable dough forms, 7 to 10 minutes. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball.
Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight. On an un-floured flat work surface, roll the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6-inch round cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling, or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Hard-Boiled Eggs
Place eggs in a pot of water on the stovetop, with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks. Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling. When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel.
Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell. Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry them with a paper towel and place them into a bowl. Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use.
How to Make Tuna Empanada Filling
Before filling, let the dried tomatoes soak in warm water for 30 minutes until soft and pliable; drain, pat dry, and finely chop. Carefully grate the fresh tomato and discard the skin; set aside. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the onions, pepper, garlic, and white part of the scallions, season with salt, and cook until soft and translucent, 8 to 10 minutes.
Add the grated tomato and sliced olives and saute for 5 minutes to eliminate excess liquid; the mixture should be moist but not runny. Add the canned tuna, paprika, oregano, red pepper flakes, and cumin. Mix well with the finely chopped dried tomatoes and the green part from the scallions. Taste and adjust seasoning if needed. Cook for a few seconds, then turn off the heat.
How to Assemble Tuna Empanadas
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment. Spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
Pleat the edges or crimp with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.
How to Bake Tuna Empanadas
In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar. Lightly brush the top of the Tuna empanadas with the egg mixture. Bake the tuna empanadas in the oven for about 20-25 minutes, until golden. If desired, serve the tuna empanadas warm with chimichurri sauce and a side of yucca. Enjoy!
Substitutions
- Empanada Shells: If you don't want to make homemade empanada dough, you can substitute store-bought puff pastry dough or pie crust.
- Canned Tuna: If you don't like or have canned tuna, you can substitute it with canned salmon, cooked chicken, or ground beef.
- Bell pepper, Onion & Garlic: If you don't like or have these ingredients, you can omit them, but the empanadas will be less flavorful. Alternatively, you can use other vegetables or herbs like carrots, celery, parsley, or cilantro.
- Seasoning: If you don't have all the spices listed, use a pre-made spice blend like taco seasoning or chili powder.
- Butter: You can substitute softened unsalted butter with vegetable shortening or lard for a flakier crust. You can use salted butter if you don't have unsalted butter, but be mindful of the additional salt content.
- Water: If you don't have cold water, you can use cold milk or buttermilk to help keep the dough cool and prevent it from becoming too sticky.
Variations
- Add Cheese: For a cheesy twist, add shredded cheddar or mozzarella cheese to the filling mixture before assembling the empanadas.
- Make It Spicy: If you like your food spicy, you can increase the number of red pepper flakes, add diced jalapeños, or use a spicier variety of paprika.
- Use Different Fillings: Different fillings instead of tuna, such as chicken, beef, pork, or vegetables like spinach, mushrooms, or potatoes. You can also experiment with different spices, herbs, and seasonings to suit your taste.
- Make It Sweet: For a dessert empanada, you can substitute the savory filling with sweet fillings like Nutella, fruit preserves, or caramelized apples.
- Change the Shape: Instead of making half-moon-shaped empanadas, you can make them into triangle shapes or use different pastry dough to make them into empanada cups.
- Serve with Different Sauces: While chimichurri sauce is a classic accompaniment to empanadas, you can also serve them with other sauces like salsa, guacamole, sour cream, or hot sauce.
How to Serve
- Chimichurri Sauce: Chimichurri sauce is a classic accompaniment to empanadas in many Latin American countries. You can blend parsley, garlic, vinegar, oil, and spices. Serve it on the side for dipping.
- Salad: Tuna empanadas pair well with a simple salad of mixed greens, cherry tomatoes, and avocado. Drizzle olive oil and balsamic vinegar for a light and refreshing side dish.
- Salsa: You can serve empanadas with fresh tomato salsa or salsa verde. These salsas add a bright and tangy flavor that complements the savory filling.
- Rice and Beans: Tuna empanadas can be served as a main course with rice and beans. You can also add some sautéed vegetables like peppers and onions to the rice for flavor and nutrition.
- Hot Sauce: If you like spicy food, you can serve empanadas with your favorite hot sauce for added heat and flavor.
Make-Ahead
Tuna Empanadas can be made and stored in the refrigerator or freezer until you're ready to bake them. Prepare the empanada dough and filling as directed in the recipe to make them ahead of time. Once the empanadas are assembled, you can wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours.
If you want to store them longer, you can freeze them for up to 3 months. When you're ready to bake, brush the empanadas with egg wash and bake them as directed in the recipe, adding a few extra minutes to the baking time if needed. This make-ahead option is perfect for busy weeknights or entertaining guests.
How to Store & Reheat
- To store: Leftover Tuna Empanadas, allow them to cool to room temperature, then place them in an airtight container or a resealable plastic bag. They can be stored in the refrigerator for up to 3 days. If you want to store them longer, you can freeze them for 2-3 months.
- To reheat: Tuna Empanadas, preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet and heat in the oven for 10-15 minutes or until heated. You can also reheat them in a microwave, resulting in a softer texture. Place the empanadas on a microwave-safe plate and heat for 30 seconds to 1 minute or until heated through. Let them cool for a few minutes before eating, as they will be hot. Enjoy your reheated Tuna Empanadas!
How to Freeze
Make the tuna empanadas as directed in the recipe. When the empanadas are finished, place them on a baking sheet lined with parchment paper; make sure they don't touch one another. If they do, the empanadas will freeze together and become difficult to separate without damaging the crust. Freeze them for 4 to 6 hours or until solid.
Then transfer the empanadas to freezer-safe containers or bags and press out as much air as possible. Label them with the empanadas' date, quantity, and flavor. Eat the tuna empanadas within 1 month of the date of freezing.
- To Bake: Pre-heat the oven to 425°F. Place frozen tuna empanadas on an oven-safe baking sheet lined with parchment paper at a distance of one inch from each other. Place the baking sheet on the center oven rack for best results. Bake for 20 to 25 minutes until the dough turns golden brown or the internal temperature of 165 degrees F). Let stand 5 minutes before serving.
- To fry: Thaw the tuna empanadas overnight in the refrigerator before frying. In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side; be very careful since the thermal change can cause the oil to splatter. Adjust the heat as needed. Transfer to the paper towels to drain.
Tips for Making The Best Tuna Empanadas
- Use high-quality canned tuna: Quality canned tuna is key to a delicious filling. Choose premium firm tuna to ensure your filling is flavorful and not overly fishy.
- Chill the dough before rolling: After making the empanada dough, refrigerate it for at least 4 hours or overnight. This will make the dough easier to work with and help prevent it from shrinking while baking.
- Don't overfill the empanadas: Avoid overfilling them, as it can cause the filling to spill out while baking. A good rule of thumb is to use about 2 spoonfuls of filling per empanada.
- Seal the edges well: Use your fingers or a fork to crimp the edges of the empanadas and ensure they are sealed tightly. This will prevent the filling from leaking out while baking.
- Brush with egg wash before baking: Brushing the empanadas with egg wash will give them a nice golden brown color and a shiny finish.
- Let them cool before serving: Allow the Tuna Empanadas to cool for a few minutes after baking before serving. This will prevent the filling from spilling out and give them time to set.
FAQ
Where to buy Empanada Disks?
How long do you cook tuna empanadas?
How long you cook them depends on their size and the chosen method. For example, baking the empanadas will typically take about 20 to 25 minutes, but if you are frying them, they will only take about 5 minutes.
Are empanadas Healthy?
There is no simple answer to this question, as it depends on the ingredients used in the empanadas. However, most empanadas are relatively healthy, typically filled with vegetables or meat and limited saturated fat. That said, it's important to be mindful of what type of empanada you're eating, as some variations can be high in calories and sodium. In our case, all of the empanadas I make are healthy, but it doesn't matter if my husband and kids eat more than five empanadas.😁
Is it better to fry or bake empanada?
It depends on personal preference. For example, some people might prefer the taste of fried empanadas, while others might prefer the taste of baked. Additionally, Baked empanadas are generally considered healthier than fried ones, as they contain less fat; this does not mean that fried empanadas are inherently unhealthy - they have more calories. So it ultimately comes down to personal preference.
Related Recipes:
- Ground Beef Empanadas “Empanadas de Carne Molida”
- Chicken Empanadas “Empanadas de Pollo”
- Sweet Corn Empanadas “Empanadas de Choclo”
- Yuca Empanadas “Pastel Mandi’o”
- Fatay “Empanadas Arabes”
- Empanadas Chilenas
Recipe
Easy Tuna Empanadas
Ingredients
- 18 Homemade Empanada Shell, or use Store-bought, such as Goya puff pastry dough for turnovers. (I use this homemade Whole Wheat Empanadas Shell).
- 2 (6 oz.) cans premium quality firm tuna, drained
- 1 large onion , finely chopped
- 1 bunch scallions , finely chopped *(separate the white part from the green)
- 1 poblano pepper or red bell pepper , finely chopped
- 2 fresh garlic , finely minced
- 2 Roma tomatoes , grated
- 8 Green olives o black olives , sliced
- 8 smoked dried tomatoes , chopped
- 3 Hard-boiled eggs , chopped
- Extra virgin olive oil , as needed
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cumin
- 1 teaspoon red pepper flakes
- Kosher salt , to taste
- 1 egg yolk lightly beaten with a pinch of sugar and a pinch of kosher salt for brushing
Instructions
How to Make Empanada Dough
- Make the empanada dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
- Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
- On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
- Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.
How to Make Hard Boiled Eggs
- Place eggs in a pot of water on the stovetop with at least an inch of water covering the eggs. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and egg yolks.
- Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.
- When the eggs are completely cool to room temperature—about fifteen minutes—gently tap the egg on the counter or table to crack the peel. Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.
- Carefully peel the egg, starting from the wide bottom end of the egg to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry with a paper towel, and places them into a bowl. Using a fork, mince the eggs, cover with plastic wrap, and store in the refrigerator until ready to use.
How to Make Tuna Empanada Filling
- Before starting with the filling, let the dried tomatoes soak in warm water for 30 minutes until soft and pliable; drain, pat them dry, and finely chopped. Carefully grate the fresh tomato and discard the skin; set aside.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the onions, pepper, garlic, and white part of the scallions, season with salt, and cook until soft and translucent, 8 to 10 minutes.
- Add the grated tomato and sliced olives and saute for 5 minutes to eliminate any excess liquid; the mixture should be moist but not runny. Add the canned tuna, paprika, oregano, red pepper flakes, and cumin. Add the finely chopped dried tomatoes and the green part from the scallions and mix well. Taste and adjust seasoning if needed. Cook for a few seconds, then turn off the heat.
- Mix in the minced eggs, then transfer to a large bowl. Let it cool to room temperature, then cover and refrigerate until ready to use.
How to Assemble Tuna Empanadas
- Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
- Spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
- Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.
- Pleat the edges or crimp with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.
How to Bake Tuna Empanadas
- In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.
- Lightly brush the top of the Tuna empanadas with the egg mixture.
- Bake the tuna empanadas in the oven for about 20-25 minutes, until golden on top. Serve the tuna empanadas warm with chimichurri sauce and a side of yucca, if desired. Enjoy!
Notes
- To Bake: Pre-heat the oven to 425°F. Place frozen tuna empanadas on an oven-safe baking sheet lined with parchment paper at a distance of one inch from each other. Place the baking sheet on the center oven rack for best results. Bake for 20 to 25 minutes until the dough turns golden brown or the internal temperature of 165 degrees F). Let stand 5 minutes before serving.
- To fry: Thaw the tuna empanadas overnight in the refrigerator before frying. In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side; be very careful since the thermal change can cause the oil to splatter. Adjust the heat as needed. Transfer to the paper towels to drain.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.