Tuna Empanadas

Tuna Empanadas Recipe

Hello! Today we are going to discover how to prepare irresistible tuna empanadas, with a juicy filling and a crispy dough that will remind you of those homemade flavors we all love. Perfect for any time of day, these empanadas combine simple and traditional ingredients to offer a bite full of flavor and texture. They are ideal for sharing with family or enjoying as a quick and nutritious meal.

Preparation time

To organize yourself better in the kitchen, here is a summary of the time needed to make these tuna empanadas:

• Preparation: 45 minutes
• Cooking: 30 minutes
• Total: 1 hour and 15 minutes
• Servings: 12-16 units
• Difficulty: Easy

Ingredients

For the dough

• 400 g of wheat flour
• 150 ml of warm water
• 100 ml of olive oil (preferably from the sofrito)
• 25 g of fresh yeast
• 1 teaspoon salt
• 1 beaten egg (for brushing the empanadas)

For the filling

• 2 cans of tuna fillets or whole
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• ½ cup of tomato sauce or 3 ripe tomatoes, peeled and chopped
• Olive oil for the sofrito
• Salt and pepper to taste
• 1 teaspoon of paprika (spicy or sweet, according to preference)
• A pinch of cumin

Utensils we will use

• Pot for boiling eggs
• Frying pan for the sofrito
• Large bowl for mixing the dough
• Rolling pin or tortilla press
• Cutting board and knife
• Wooden spoon or spatula
• Baking tray with baking paper
• Cooling rack for the empanadas

Preparation

1. Boil the eggs

1. Heat water: Place a saucepan with water on the heat until it boils.
2. Cook the eggs: Place two eggs and cook for 12 minutes to get hard-boiled eggs.
3. Cool and peel them: Let them cool, then peel them and cut them into small pieces.

2. Prepare the dough

1. Dissolve yeast: In a bowl, mix the yeast with warm water and let it rest for a few minutes until foam forms.
2. Mix dry ingredients: In another container, combine the flour with the salt.
3. Add liquids: Make a well in the flour and pour in the activated yeast and the olive oil from the sofrito.
4. Knead: Mix until a homogeneous dough is obtained and then knead it on a floured surface until it is elastic and smooth, about 10 minutes by hand.
5. Rest the dough: Form a ball, cover with a cloth and let it rest in a warm place for approximately one hour until it doubles in size.

3. Prepare the filling

1. Sauté vegetables: In hot olive oil, sauté the onion and peppers until tender, about 10-12 minutes over medium heat.
2. Incorporate tuna and sauce: Add the shredded tuna and tomato sauce. Mix well.
3. Season: Season with salt, pepper, paprika, and cumin. Cook over medium heat for a few minutes to integrate flavors.
4. Reserve oil: Drain approximately 100 ml of the oil from the sofrito to incorporate into the dough later.
5. Let cool: It is important that the filling is warm or cold to assemble the empanadas.

4. Form and assemble the empanadas

1. Divide the dough: Separate the dough into two equal parts, one for the base and one for the top.
2. Roll out the dough: On a floured surface, roll out one part with a rolling pin until you get a thin circle, about 2-3 mm thick.
3. Place on the tray: Place the dough base on the baking sheet, previously oiled or lined with parchment paper.
4. Add the filling: Spread the filling evenly, leaving space free at the edges to seal.
5. Cover with dough: Roll out the second part of the dough and cover the filling, pressing the edges well to seal.
6. Crimp the edges: Fold and pinch the edges to prevent them from opening during cooking. If necessary, moisten the edges with a little water or beaten egg to help seal.
7. Make a cut in the center: This will allow steam to escape and prevent the empanada from becoming soggy or opening.

5. Bake the empanadas

1. Preheat the oven: At 180 ºC with heat from above and below.
2. Brush with egg: With a brush, spread the beaten egg over the surface so they turn golden and shiny.
3. Bake: Bake for 30 to 40 minutes, or until the dough is golden brown and crispy.
4. Cool: Remove and let cool on a rack for a few minutes before serving, this will prevent them from breaking.

To finish and serve

Before serving, check that all the empanadas are well sealed and golden. You can enjoy these seafood empanadas with a fresh sauce like pico de gallo, chimichurri, or a tartar sauce that will enhance the tuna flavor. They are ideal to eat hot, although they also retain their texture and flavor when cold. Serving them with a light salad or your favorite sauces is a simple way to complete this homemade delight.

Benefits and characteristics of tuna in home cooking

Tuna is one of the most versatile, accessible, and nutritious ingredients we can find for homemade recipes like this seafood empanada. Thanks to its mild flavor and firm texture, it pairs perfectly with a crispy dough like the one we prepare here. Furthermore, it is a source of high-quality protein and provides omega-3 fatty acids beneficial for cardiovascular health.

• Lean proteins: Tuna provides essential proteins for the body and is low in saturated fats.
• Rich in omega-3: Fatty acids that help reduce inflammation and improve heart health.
• Easy to preserve: Canned tuna keeps for a long time without losing nutrients, ideal for keeping in the pantry.
• Culinary versatility: It is used in hot and cold dishes, from salads to empanadas and pies.
• Economy and accessibility: Economical ingredient that makes it easy to prepare delicious recipes without complications.

In short, tuna not only provides nutritional value but also the perfect touch for recipes like our seafood empanadas. Tuna Corner, emblematic in home cooking.

Variations to customize your tuna empanadas

The classic recipe has a great balance, but you can play with ingredients to give it your personal touch without losing the essence. Here are some ideas to add flavor and texture:

• Add chopped olives: They add a salty flavor and texture that will contrast with the smoothness of the tuna.
• Incorporate capers: A sour and slightly bitter touch that enhances the whole.
• Use colorful peppers: Better visual appeal and a sweeter or smokier flavor depending on the type of pepper.
• Include a little crispy fried onion: For a filling with more texture contrast.
• Add spices like oregano or thyme: Another level of aromas for a more complex flavor.

These variations maintain the original idea but add a different nuance, making each preparation unique and special. You can also check options like the tuna empanadas to experiment with other fillings.

The importance of the dough in empanadas: tips on Tuna and Dough

The dough is the fundamental base that supports and complements the flavor of the filling in any empanada. In particular, the dough we use for tuna empanadas should be a light, elastic dough with the ability to create a crispy crust without being hard or dry.

• Use fresh yeast: This helps the dough have volume, texture, and an attractive, slightly fermented flavor.
• Sofrito oil: Incorporating the oil where the filling ingredients were cooked adds a deep and authentic flavor to the dough.
• Resting times: Respecting the proofing is key to facilitate work and prevent it from breaking when forming it.
• Stretch carefully: The dough should not be excessively thin; a thickness of 2-3 mm is ideal to prevent it from breaking when handled.
• Proper sealing: Crimping or pressing the edges prevents the filling from coming out during cooking.

With these points, you will achieve a perfect dough, a springboard of flavor and texture. It is the great secret behind every bite of the authentic The Atlantic Dough that distinguishes these empanadas.

How to store and reheat your tuna empanadas

Tuna empanadas have a special charm, but to enjoy their original texture and intact flavor, it is important to know how to store and heat them correctly. Here are some tips:

• Refrigeration: Store the empanadas in an airtight container to prevent them from absorbing moisture or odors from the refrigerator.
• Quick consumption: It is recommended to eat them within 24 hours to maintain freshness, as the dough can become soggy over time.
• Reheat in oven: To regain the crispy touch, heat the empanadas in a preheated oven at 180 ºC for 10 minutes.
• Do not use microwave: This heat causes the dough to lose texture and become soft.
• Raw freezing: You can freeze the empanadas already formed before baking them. To cook them later, just add a few extra minutes in the oven.

This way, you'll always have delicious homemade empanadas on hand for a quick and tasty craving within the universe Seafood Empanadas.

5 keys to making your tuna empanadas perfect

• Choose good quality tuna: Use canned tuna in water or oil, but always from a reliable brand for optimal flavor.
• Drain the tuna well: Prevent the filling from being wet and the dough from becoming soggy or breaking.
• Let the dough rest: Dough that rests has a better texture and is easier to handle to form the wrappers.
• Seal the empanada correctly: Use a crimp or fork to press the edges well and prevent openings during cooking.
• Control the thickness of the dough: Do not stretch it too thick or too thin, so that it maintains its structure and is easy to eat.

When is it ideal to enjoy tuna empanadas?

Tuna empanadas are ideal for many occasions, from a casual family meal to special events or celebrations with friends. Because they can be enjoyed both cold and hot, they are perfect for taking to a picnic or sharing at outdoor gatherings. Their versatility and flavor make them stand out as a practical and delicious option that perfectly complements parties, impromptu dinners, or even Lenten meals. Furthermore, they are part of gastronomic traditions in coastal regions, thanks to their fresh and maritime touch.

Comparative table of tuna empanadas with other similar recipes