Tuna Fish Empanadas (Empanadas de atún)

by Yousef Babatin
  • No. Of Serving 4
  • Appetizer
  • 0

A traditional Argentinian dish that can be fried or baked. This recipe is fried in our special Goody soy frying oil. It gives the dish a golden nice colour as well as crispiness. The filling using Treva tuna flakes that has a nice fresh pink colour with no fishy odor and nice taste.

A traditional Argentinian dish that can be fried or baked. This recipe is fried in our special Goody soy frying oil. It gives the dish a golden nice colour as well as crispiness. The filling using Treva tuna flakes that has a nice fresh pink colour with no fishy odor and nice taste.

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Tuna fish empanada filling

  • Empanada discs for baking 20 20
  • Canola oil 20 g 20 g
  • 1 Small yellow onion sliced 90 g 90 g
  • Bell peppers red and green, sliced 100 g 100 g
  • Garlic cloves crushed 8 g 8 g
  • Paprika 5 g 5 g
  • Treva Pro tuna flakes in pouch, drained 130 g 130 g
  • Dried oregano 2 g 2 g
  • Olives sliced 50 g 50 g
  • Capers 20 g 20 g
  • lemon juice 15 ml 15 ml
  • Salt 2 g 2 g
  • pepper 2 g 2 g
  • Canola Oil
    Canola Oil
    1x15.88 KG
    250 SAR
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  • Soft Flakes Tuna
    Soft Flakes Tuna
    10x1 KG
    237 SAR
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Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
  • Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
  • Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
  • To assemble and bake the empanadas:
  • Place a large spoonful of the tuna fish filling on the centre of each empanada disc.
  • Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
  • Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
  • Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
  • Fry the empanadas until golden
  • Serve the empanadas alone or with a dipping sauce.

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