Una empanada de atún casera de masa de hojaldre dorada y brillante, cortada en porciones rectangulares sobre papel de horno y una tabla de madera. El corte del primer plano muestra un relleno generoso de atún, huevo cocido, pimiento rojo y cebolla en salsa de tomate. La superficie de la masa está decorada con pequeñas aceitunas verdes y perejil fresco. Al fondo, se ve un ambiente rústico con limas, un cuenco de atún y verduras sobre una mesa de madera.

April 23, 2026 //

Tuna Empanada Recipe

Name: Tuna Empanada
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 people
Cuisine: Spanish
Ingredients: For the dough:; 500g all-purpose flour; 100ml mild olive oil; 100ml white wine; 100ml lukewarm water; 1 tsp salt; 1 egg (for brushing, optional); For the filling:; 3 cans of tuna in oil (about 250g drained); 2 medium onions; 2 Italian green peppers; 2 cloves of garlic; 3 grated ripe tomatoes (or 200ml crushed tomatoes); 1 tsp sweet paprika; Olive oil; Salt and pepper; Optional: chopped hard-boiled egg, black olives

★★★★★

5.0 (1 votes)

Spanish

Few things please me as much as a freshly baked tuna empanada. My mother used to make them almost every Sunday, with a thin, crispy pastry, a juicy filling of tuna, bell pepper, tomato, and onion, and that aroma of paprika that wafted through the house. We kids would fight over the empanada in the corner, the one with the most golden, crispy pastry. My mother said that tuna empanadas (yes, without the accent, as we called them when we were little) are eaten with your hands and slowly, and that the best thing to do is dip the edge in coffee or beer, depending on the time of day. I've continued that tradition, and now my grandchildren wage the same battle over the corners. Also, when I want a change, I make some bonito empanadas that are to die for, and a quick tuna empanada for busy days.

Tuna empanada is a very versatile dish: it can be eaten hot, warm, or cold, any time of year. It's ideal for a Sunday lunch, for taking to the countryside in a lunchbox, for a light dinner with a salad, or for cutting into small portions and serving as an appetizer. At home, I also make it when we have unexpected guests, because the pastry can be frozen and the filling comes together in no time. It's also very versatile: you can use bonito tuna, mackerel, add olives, hard-boiled egg, or even roasted peppers. It's always a hit.

Baked Tuna Empanada Recipe (6-8 people)

Diners

6-8 people

Preparation

30m

Cooked

45m

Total Time

1h 15m

Utensils

A large bowl (for the dough)
A medium-sized bowl (for the filling)
A floured work surface
A roller
A baking tray (or a round pie tray)
Baking paper
A sharp knife and a cutting board
A small frying pan (for the sofrito)
A kitchen brush (for painting with egg)
A fork (to seal the edges)

Tuna empanada Ingredients

For the dough:

500g of wheat flour
100 ml of olive oil (mild)
100 ml of white wine
100 ml of warm water
1 teaspoon of salt
1 egg (for brushing, optional)

For the filling:

3 cans of tuna in oil (about 250g drained)
2 medium onions
2 Italian green peppers
2 cloves of garlic
3 grated ripe tomatoes (or 200 ml of crushed tomatoes)
1 teaspoon of sweet paprika
Olive oil
Salt and pepper
Optional: chopped hard-boiled egg, black olives

Recipe steps

Prepare the dough

In a bowl, mix the flour with the salt. Add the oil, white wine, and warm water. Mix with your hands until you have a smooth, non-sticky dough. If it's too dry, add a little more water; if it's too sticky, add a little more flour. Knead for 5 minutes, form a ball, cover it with a cloth, and let it rest for 30 minutes (this is optional, but the dough becomes easier to handle).

Prepare the filling

Finely chop the onion, bell peppers, and garlic. In a pan with a drizzle of oil, sauté the onion and bell pepper over medium heat until softened (about 8-10 minutes). Add the garlic and cook for another minute. Add the grated tomato, paprika, salt, and pepper. Cook for 10 minutes until the tomato has reduced. Remove from the heat, let it cool slightly, and add the flaked tuna (drained of oil). Mix well. If you'd like to add hard-boiled egg or olives, do so now.

Preheat the oven

At 190°C. Line the baking tray with baking paper.

Stretch the dough

Divide the dough into two parts (one for the base and one for the top). On a floured surface, roll out each part with a rolling pin until it is about 3-4 mm thick. The base should be slightly larger than the baking tray so that it rises over the edges.

Assemble the empanada

Place the base on the baking tray. Pour in the filling, spreading it evenly and leaving a 2 cm border without filling. Cover with the pastry top. Seal the edges by pressing with a fork or crimping them with your fingers. If desired, you can brush the surface with beaten egg for a golden and shiny finish. Make a small slit in the center of the top to allow steam to escape.

Bake

Place the tray in the oven at 190°C for 25-30 minutes, until the pastry is golden brown and crispy. If it's browning too quickly, lower the temperature to 170°C.

Rest and service

Remove the empanada from the oven and let it rest for 5-10 minutes before cutting. This allows the filling to settle and prevents it from falling apart. Serve hot, warm, or cold, as you prefer.

Key tips for success with the recipe

The dough should be well kneaded; don't be afraid to knead it a lot. Empanada dough needs gluten to prevent it from breaking. If it's too elastic, let it rest for 10 minutes.

If you have time, let the dough rest, wrapped in plastic wrap, for 30 minutes in the refrigerator. It becomes easier to roll out.

The filling shouldn't be too wet; if the tomato sauce is too runny, the pastry will get soggy and break. Cook the tomato sauce thoroughly until it thickens.

Seal the edges well; if they aren't properly sealed, the filling will leak out and the pastry will open. Use a fork or fold the edge over itself.

Brush it with egg; the beaten egg gives it that beautiful golden color. If you don't want to use egg, brush it with oil or milk.

It freezes perfectly; you can freeze the assembled (unbaked) empanada. Just wrap it tightly in plastic wrap and put it directly in the oven, adding 10 minutes to the cooking time.

Print Recipe

So now you have a tuna empanada just like the ones my mother taught me to make. It's not complicated, you just need to be patient with the dough and not skimp on the filling. The first time I made it by myself, the edges opened up and the juices leaked out. Now I know you have to seal them well and not make the filling too runny. My grandchildren eat it with their hands, the right way, and they always ask for the corner piece.

If you decided to make it, let me know how it turned out. Did the dough tear or was it crispy? Did you add hard-boiled egg or olives? At my house, everyone has their favorite version. And if you liked it, share the recipe with anyone you think deserves an empanada that disappears in a flash.

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.