Tuna Empanada

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A popular recipe with various versions

The empanada is one of the most popular foods in Latin American cuisine. In Argentina, queen of the empanada, you can find shops that specialize in its sale lining the streets, and if you travel to different parts of the country, you can try different versions of the traditional beef empanada in each region.

Aside from the beef empanada, you can find many other types, as you can see in this recipe. In Spain, the most famous empanadas come from Galicia and El Bierzo. The Galicians prepare their empanada with sautéed vegetables and add octopus, tuna, sardines, or cockles, among other ingredients. The version from El Bierzo, on the other hand, is also known as the battalion empanada, and its most popular version contains potatoes, Swiss chard, and “butillo”, a type of pork sausage.

In Salamanca and Avila, a meat pie called “hornazo” is the most common version, which is filled with chorizo, ham, pork loin and other types of sausages. In the Canary Islands, during the Christmas festivities, it is common to prepare “truchas”, a puff pastry crust filled with pumpkin, raisins or rice pudding.

As you can see, each region has its own type of empanada. When it comes to tips and tricks, pick a high-quality crust or prepare it at home. The filling should be juicy, but without too much liquid, so the crust gets crispy. You can bake them in the oven or fry them, however you prefer.

Empanada de atún
Tuna Empanada

Ingredients for 12 empanadas

  • 24 empanada crusts

For the filling

  • 300 g canned tuna
  • 2 red peppers
  • 2 onions
  • 100 ml tomato sauce
  • 1 teaspoon sweet paprika
  • Extra virgin olive oil
  • Salt and black pepper

Additional

  • 1 egg

Step-by-step preparation

For the filling

  1. Heat a pan over low heat and add olive oil, onions and finely chopped red peppers. Season with salt, pepper, and sweet paprika.
  2. Keep the heat low and slowly poach the vegetables for a long time, ensuring that they cook perfectly and extract a lot of flavor.
  3. After 40 minutes, add the pre-drained tuna. Pour in the tomato sauce.
  4. Let it cook for 15 more minutes and test for salt. Add more if necessary and save the filling. It should be juicy, but without liquid, so the base of the empanada doesn’t get moist.

For the empanandas

  1. Mix a tablespoon of salt with a half of a small cup of room temperature water.
  2. Lay out an empanada crust and fill it with the tuna and vegetable sauté. Brush the edges with the saltwater, which will help with sealing, and cover with another empanada crust.
  3. You can choose to seal them with the help of a fork, lightly pressing around the entire border, or using your fingers, slowly rotating the crust.
  4. Brush with a beaten egg and bake at 180 degrees for 25 minutes.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Some scents become flavors and direct us towards moments of pleasure, where a practical and simple cuisine (that isn’t’ to say less interesting) typical of the summer months makes us imagine the beach or the mountain in perfect harmony. It is almost poetic. And once you know how to enjoy, even the most mundane moments and situations appear excellent.

S.Pellegrino y Gregal d’Espiells
S.Pellegrino and Gregal d’Espiells

The happiness that we feel when we taste a water like S.Pellegrino, that sparkling sensation of intensity and creaminess, fresh and subtle, that gives us joy. At its side, an ideal wine for these days, a Gregal, made from Muscat and Gewürztraminer grapes, a pure expression of the Mediterranean Sea and mountains with intense and fragrant aromas.

As we can see, even some seemingly simple empanadas can be enriched and elevated to pure enjoyment for our most sensitive organs, with a water and a wine, referring to S.Pellegrino y Gregal, of course, a pair that is difficult to beat.

Tips

  • If you’d like, you can cut the vegetables into bigger pieces. To each his own.
  • If you like nutmeg, add a touch, which will create a very characteristic flavor.
  • If you don’t have tomato sauce, substitute it with high quality fried tomato.
  • You can make the filling a day before and save it in the fridge. It is better to do that to work with the crust.
  • When you’re going to brush the empanadas, add a dash of paprika to the beaten egg. It will add color and aesthetic.
  • When it’s time to cook the empanada, turn the oven on only with the lower heat and, halfway through cooking, about 15 minutes, change the heat to upper and lower or fan.

Make it a perfect meal with our  Mini Cauliflower Pizza… find the step-by-step recipe here!

End this amazing meal with a Stracciatella Cake, click here to see the complete recipe.

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