Tuna Empanadas Recipe
These Tuna Empanadas remind me of those hot summer days on the beach in my hometown of Tampico. Along come memories of the roaming food vendors selling all sorts of tasty seafood fare, and the visitors that spent hours under the “palapas” (palm roofs), enjoying the ocean breeze. I haven’t been to a beach in 3 or 4 years, but that doesn’t stop me from treating myself to some delicious seafood dishes, like these Tuna Empanadas (“Empanadas de Atún”).
What I like about this recipe is that you can prepare the tuna filling a couple of days in advance and keep it in the fridge for when you’re ready to form the empanadas. They are great to serve as an appetizer or as a main dish for a dinner with friends. You can also make these empanadas out of fish, simply substitute the tuna for any steamed fish of your choice.
In this case, I added some Chile Ancho salsa to the dough in order to give the empanadas some color, but you can skip this step if you want, they will still come out delicious! In Mexico, we have many types of empanadas: some are sweet and others are savory, and some are made with corn masa (like in this recipe) while others are made with wheat flour.
How to make Tuna Empanadas Recipe
FOR THE CANNED TUNA STUFFING:
- Heat the oil in a medium size pan over medium heat, then add the onion and fry until transparent. Add the garlic and continue to cook. (Please check the ingredients list below)
- Stir in the tomato and cook thoroughly until its juices have been reduced.
- Remove from the heat and stir in the drained tuna and chopped parsley. Season with salt and pepper and set aside to cool.
TO FORM THE EMPANADAS:
- Mix the masa, salt, and water together in a large bowl. Knead dough until smooth and manageable.
- Divide the dough into 12 small balls. Using a tortilla maker, form a “tortilla”.
- Remove the top plastic sheet. and then place about 1 tablespoon of the tuna filling on top of the tortilla. Next, slowly fold the tortilla in half and close the edges together, starting from the middle.
- Place the formed empanadas on a tray and cover them with a wet paper towel. Once they are all formed, cook them in the hot oil for 2 minutes per side.
Serve with a spicy salsa, radishes, and thinly sliced cabbage.
TUNA EMPANADAS
Ingredients
- 2 tablespoons vegetable oil
- ⅔ cups white onion finely diced
- 1 garlic clove finely chopped
- 1½ cup diced tomato
- 2 small cans of tuna
- 2 tablespoons chopped parsley
- Salt & fresh ground black pepper to taste
MASA DOUGH (masa):
- 2 cups masa harina
- 1½ cups warm water*
- 1 chile ancho pepper soaked in hot water for 25 minutes
- 1 teaspoon salt
Instructions
FOR THE CANNED TUNA STUFFING:
- Heat the oil in a medium size pan at medium heat, then add the onion and fry until transparent. Add the garlic and continue to cook for one minute.
- Stir in the tomato and cook thoroughly until its juices have been reduced. This will take about 8-10 minutes.
- Remove from the heat and stir in the drained tuna and chopped parsley. Season with salt and pepper and set aside to cool.
TO FORM THE EMPANADAS:
- To make the dough, mix the masa, salt, and water together in a large bowl. If using the ancho pepper salsa, add 2½ tablespoons of the salsa to the dough before kneading. Knead dough until smooth and manageable.
- Divide the dough into 12 small balls and cover them with some wet paper towels. Using a tortilla maker, form a “tortilla” by pressing down on each dough ball, using two sheets of plastic between the dough and the tortilla maker.
- Remove the top plastic sheet. and then place about 1 tablespoon of the tuna filling on top of the tortilla. Next, slowly fold the tortilla in half and close the edges together, starting from the middle. Make sure the edges are sealed together because if the filling leaks out when frying the empanada, it will cause the oil to splatter.
- Place the formed empanadas on a tray and cover them with a wet paper towel. Once they are all formed, cook them in the hot oil for 2 minutes per side (cooking time may vary depending on the temperature of the oil). Once you finish cooking the empanadas, let them rest for a couple of minutes in order to let them cool a little.
Serve with a spicy salsa, radishes, and thinly sliced cabbage.
Notes
Nutrition
Buen provecho!
Mely,
Other Recipes using Tuna: Tuna Ceviche Tostadas and Chipotle - Tuna Sandwich
Receta en español Empanadas de atún
Becky Turner
I can not find the list of ingredients and amounts for the masa dough! Did I skip over it?
mmartinez
Hello Becky,
Yes, somehow I didn't add that part! But, I just did. Thank you for visiting.
Pat Strothman
could these be baked instead of fried?
mmartinez
Hello Pat,
I think the dough will break and crumble if you bake them.
Dennis
I love your recipes. I lived in Mazatlan Mx for 2 years and your recipes remind me of all the great food!
One problem..... I would like to save some recipes but it is nearly impossible to print them. Am I missing something or is there an easy way to print them. Keep the recipes coming! Dennis
mmartinez
Hello Dennis,
Thank you for visiting the blog. We just redesigned the entire website, and some of the changes include adding the easy print recipe option. But since the recipes had to be changed one by one, it is going to take some time until all the recipes on the blog have the print option. It's going to be something like in this post, go check it out and let me know what you think. Red Pozole
TammyRenea @SanPasqualsKitchen
I love this recipe. My mother-in-law is from Spain and makes something like this with wheat flour. They call them empanadillas. I would love to try them with the corn masa. Wonderful recipe!
mmartinez
Hello Tammy,
Yes, there is also a version of these empanadas inspired on those from Spain. But, we make a large one, sort of pie empanada.
Michael Ashley
Your website is GREAT. There are few Mexican cafes in and around Atlanta Georgia that have cooks cooks that have any idea about preparing Mexican dishes. In Texas we were blessed with many great restaurants that had both TexMex as well as Mexican dishes. Thank you for your board!
Mike
Lena Sanchez
Hello,
What kind of salsa did you use?
mmartinez
Hello Lena,
Here is the link to the recipe for the salsa.
http://bit.ly/2JsPnnR
Medina
Can we do the empanadas in an air fryer
Mely Martínez
Hello Medina,
I have never tried it. If you do, please let me know.