Tuna Empanada Recipe

Name: Tuna Empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium plum tomatoes, seeded, finely chopped; 1 medium green bell pepper, finely chopped; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked; 2 large hard-boiled eggs, peeled, sliced; Nonstick vegetable oil spray; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 2 ounces thinly sliced Serrano ham or prosciutto; 1 large egg, beaten to blend (for glaze)

Servings: persons

1 tablespoon olive oil
2 medium plum tomatoes, seeded, finely chopped
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked
2 large hard-boiled eggs, peeled, sliced
Nonstick vegetable oil spray
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 ounces thinly sliced Serrano ham or prosciutto
1 large egg, beaten to blend (for glaze)

1
Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and saute until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.
2
Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD:
3
Preheat oven to 450u00b0F. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

1262

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium plum tomatoes, seeded, finely chopped, 1 medium green bell pepper, finely chopped, 1 medium onion, finely chopped, and more.

Yes, Tuna Empanada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Empanada

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