Tuna Empanadillas may seem unusual, especially if you’re more familiar with Latin American empanadas. However, these savory hand pies originate from Galicia on the Atlantic coast of Spain — a region renowned for its seafood. In fact, these handheld delights have been a classic of Iberian cuisine for centuries, where they first appeared in a Catalan cookbook as far back as the early 1500s! Empanadillas get their name from the verb empanar, which means “to bread” or “wrap in bread.” To make this smokey, rich filling simply combine canned tuna, olives, capers, sweet bell peppers, paprika, lemon zest, and a rich hard-boiled egg. Once the filling is ready, portion out the dough, fill it and seal it. And don’t worry if you’re not a dough-making aficionado! This dough recipe requires very few ingredients and very little resting time. For a Spanish-inspired picnic, serve on a warm day complete with Watermelon Sangria, chilled Tomato Gazpacho, and a slice of fig cake with almond and honey.
Ingredients for Tuna Empanadillas
With high-quality canned tuna, olives, capers, garlic, and lemon zest, these empanadillas meld the briny and bright flavors typical of Galicia’s coastal region.
Extra virgin olive oil: Use a Spanish EVOO, like our Hojiblanca, to coat the flour and make a tender, flaky dough. Salt and pepper: Used to bring out the flavor of the homemade empanadas. All-purpose flour: Creates a sturdy but tender dough that’s strong enough to hold the filling. Onion: Use a milder, sweet yellow onion like Spanish, Vidalia, or Walla Walla. Red and green bell pepper: Red and green peppers add a bittersweet mix of fruity and grassy flavors. Bay leaf: Minty, piney flavor of the bay leaf is subtle but essential for rounding out the flavor. Canned tuna: Use good-quality tuna packed in olive oil. Pimentón dulce: Spain is famous for its paprika produced in la Vera. Use Spanish smoked or sweet paprika for an authentic flavor. Tomatoes: Grate fresh tomatoes on the coarsest side of a box grater into a large bowl. Use both the flesh and the juice, but discard the skin. Capers: Capers are the preserved buds from a bush that grows across the Mediterranean region. They somehow manage to be salty, savory, and floral all at once. They are a wonderful addition to anything with tuna or salmon. Garlic: When it comes to Spanish food, garlic is an essential part of the cuisine. I use it here to add a savory depth of flavor and to balance out those briney capers. Fresh parsley: Use flat-leaf Italian parsley for its bright and herbaceous aroma. Lemon zest: Citrus balances the salty, rich flavor of the filling and brings everything to life. Egg: Hard boiled egg is a traditional, but optional, addition to the filling. While raw egg is brushed on to make the empanada crust golden as it bakes. Black olives: Black olives, like Kalamata or Niçoise, are fully ripened before harvest. They’re milder than green olives and add some earthy depth to the filling.
How to Make Tuna Empanadillas
In this empanada recipe, the simple dough needs a just quick rest. You’ll be surprised how easy and quickly these savory hand pies come together.
Make the dough: In a large mixing bowl, whisk 1/2 cup olive oil, 1/2 cup water, and 1/2 teaspoon salt. Gradually add 3 cups flour, stirring with a wooden spoon. Once the dough comes together, switch to kneading by hand until the dough no longer sticks to your hands or the counter. Cover with a kitchen towel and set aside to rest while you prepare the filling. Make the filling: Dice 1 small onion, green bell pepper, and red bell pepper. In a large frying pan set over medium heat, add the olive oil. Once the oil begins to shimmer, add the diced vegetables, and a bay leaf. Cook until they soften and begin to caramelize, 6-7 minutes. Next, add 2 cans of drained tuna, 2 grated tomatoes, 1 tablespoon chopped capers, 1 teaspoon paprika, and 3/4 teaspoon salt, and a pinch of black pepper. Simmer: Reduce the heat to low and cook for 8 to 10 minutes, or until almost all of the liquid has evaporated. To finish the filling, add one minced garlic clove, 2 tablespoons chopped parsley leaves, and the zest of one lemon. Cook until fragrant, about 1 minute. Take the pan off the heat and stir in one chopped hard-boiled egg and 1/4 cup chopped olives. Set aside until cool enough to handle. Get ready: Arrange oven racks in the upper and lower thirds of the oven and preheat to 400°F. While the oven heats up, go ahead and line two baking sheets with parchment paper. Assemble the dough: Divide the dough into 16 equal pieces and form into balls. Cover with a damp kitchen towel to prevent the dough from drying. Working with one piece at a time, use your palms to press each ball of dough into a circle about 5-inches in diameter. Once your circle is formed, add about 2 tablespoons of the filling to the center. Fold the empanadillas: Fold the dough over the filling and gently seal the edges with your fingers. Use the tines of a fork to seal the edges and make a decorative crimp. Bake: Arrange the empanadillas on the lined baking sheets. For the finishing touch, make an egg wash by whisking together 1 large egg and 1 tablespoon of water. Next, simply dip a pastry brush into the egg wash and brush the top of each empanadilla with the egg wash. One you’ve brushed all the empanadillas with egg wash, transfer the baking sheet to the oven and bake for 20 minutes, or until golden brown. To ensure even cooking, rotate the pans and switch shelves halfway through.
What to Serve with Tuna Empanadillas
La merienda is the Spanish tradition of enjoying a late afternoon snack. It can be savory or sweet, served with hot coffee or a cold drink. It’s the perfect time for an empanadilla and a caña (small beer), or a refreshing cocktail, like Spanish Sangria. For a more substantial meal, create a tapas feast with a plate of empanadillas, a bowl of olives, spicy Patatas Bravas, Pan con Tomate, and a fresh salad.
Enjoy a Taste of Spain!
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Visit Our Shop. Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.
