These Argentinian-style tuna empanadas are packed with bold flavors and filled with tuna, olives, and egg, wrapped in golden flaky dough. Serve them with a bright, garlicky chimichurri to bring all the flavors together in one perfect bite!
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About This Recipe
Empanadas are one of Argentina’s most beloved street foods, with regional variations across the country. While beef empanadas are the most traditional filling, tuna empanadas (empanadas de atún) are especially popular along the coast. These hand pies are filled with a flavorful mix of tuna, olives, and hard-boiled egg, ingredients that are common in Argentinian cuisine and seasoned with a spice blend of paprika, oregano, and pepper.
To keep things simple, I use pre-made empanada discs, which bake up beautifully golden and crisp. If you can’t find them, puff pastry works as an easy alternative! Served with a bright and herbaceous chimichurri, these empanadas are a delicious nod to Argentina’s rich culinary tradition.
📋 Ingredients
- Tuna: Use good-quality canned tuna in olive oil or water, drained well for the best texture.
- Onion & bell peppers: Use yellow onions and sweet red or orange bell peppers to add sweetness to the mixture.
- Tomato paste: Adds a touch of umami and richness to the mixture.
- Green olives: Classic in Argentinian empanadas, they bring briny, salty flavor. Black olives or capers can be substituted.
- Hard-boiled egg: To boil eggs, place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let sit for 10–12 minutes, then transfer eggs to a bowl of ice water to cool before peeling.
- Empanada seasoning: This empanada seasoning is a smoky, slightly spicy blend of paprika, oregano, and pepper. If unavailable, make your own with:
- 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
- Empanada dough discs: Pre-made 5-inch round discs are the easiest option, but puff pastry can be used instead.
- Chimichurri: A vibrant sauce made with parsley, garlic, lemon juice, and olive oil that brightens the heartier flavors.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
- Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.
- Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. If unavailable, make your own spice blend with:
- 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
⏲️ Instructions
Saute the Vegetables. Heat oil in a pan over medium heat and saute onion and bell peppers until softened, about 3–4 minutes. Stir in tomato paste, add green olives and empanada seasoning and saute for another 1–2 minutes. Remove from heat and let cool slightly.
Mix the Filling. In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.
Add Filling. Place a tablespoon or two of filling onto the center of each empanada disc
Form the Empanadas. Fold in half and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional repulgue style.
Brush with Egg Wash. Whisk an egg with water and brush the empanadas with the eggwash.
Bake. Bake the empanadas at 375°F (190°C) for 20-25 minutes, or until golden brown and crisp and serve with herb chimichurri.
📍 Recipe Tips
- Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
- Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
- Taste the filling before assembling. Adjust seasoning as needed while the mixture is still in the bowl.
Serving Suggestions
These tuna empanadas pair beautifully with other South American flavors. Try serving them with:
- Passionfruit Chimichurri – A fruity twist on the classic sauce.
- Spanish Garlic Shrimp – A flavorful, garlicky seafood dish to complement the empanadas.
- Stuffed Padron Peppers – Small padron peppers are filled with melty cheese and perfect to serve alongside.
More Seafood Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tuna Empanadas
LittleFerraroKitchen.com
Equipment
Ingredients
For the Empanadas:
- 1 tablespoon olive oil
- ½ small onion finely diced
- 2-3 mini bell peppers finely diced
- 1 tablespoon tomato paste optional
- ¼ cup green olives chopped
- 1 heaping tablespoon Full Olive empanada seasoning or substitute with 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon black pepper, and a pinch of cayenne
- 2 5 oz cans tuna, drained
- 1 hard-boiled egg chopped
- 10-12 store-bought empanada discs
- 1 egg + 1 teaspoon water beaten (for egg wash)
For the Herb Salsa:
- ¼ cup olive oil
- 2 tablespoon finely chopped parsley
- 1 tablespoon fresh lemon juice
- 1 small garlic clove finely minced or grated
- Salt and pepper to taste
Instructions
Prepare the Filling:
- Heat olive oil in a pan over medium heat. Add the diced onion and bell peppers, sautéing until softened, about 3-4 minutes.
- Stir in the tomato paste and cook for another minute to develop its flavor.
- Add the chopped green olives and empanada seasoning, stirring to coat. Cook for another 1-2 minutes, then remove from heat.
- In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.
Assemble the Empanadas:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spoon about 1–2 tablespoons of filling into the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional Argentinian repulgue (braided edge) style.
- Brush the tops with egg wash and Bake for 20-25 minutes, or until golden brown and crisp.
Make the Herb Salsa and Serve
- In a small bowl, whisk together olive oil, parsley, lemon juice, and garlic. Season with salt and pepper to taste.
- Serve the warm empanadas with the herb salsa on the side. Enjoy!
Notes
-
- Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
- Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
- Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
- Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. Or make your own spice blend with:
-
1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
-
- Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.
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