Tuna Empanadas
These Argentinian-style tuna empanadas are filled with tuna, olives, and egg, wrapped in flaky dough, and served with a bright, garlicky chimichurri.
Servings: 10 empanadas
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
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- 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:
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1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
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- Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.