Tuna Empanadas (or Empanadas de Atún) are made with simple ingredients and always a huge hit!
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Perfect for large gatherings or whether you’re looking for quick snacks, these delicious hand pies are sure to be please.
Trust me, even if it’s your first time making empanadas, you’ll knock it out of the park!
Table of Contents
🥘 Ingredients
For the Dough
- All-purpose flour
- Salt
- Unsalted butter, chilled and cubed (or Vegetable shortening)
- Ice cold water
Note: You can use store-bought empanada dough or refrigerated pie crust from the grocery store. Yes, I’ve done it many times myself.
Cold unsalted butter is what will give the crust that flaky texture.
For the Tuna Filling
- Olive oil
- Onion
- Garlic cloves
- Jalapeño pepper, finely minced
- Tomatoes, diced
- Salt and pepper to taste
- Tuna in water drained (or can of tuna in oil drained)
- Lime juice
- White distilled vinegar
- Cilantro finely chopped
- Cheese – mozzarella, monterey jack (something that melts well)
- Egg and splash of cold water
If you’re not into spice, swap out the jalapeno for diced bell peppers.
Tuna is popular ingredients used in many Mexican recipes such as Ensalada de Atún and Tortitas de Papa con Atun.
How to Make the Filling
- In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat.
- Toss in your onions, garlic, and jalapeño pepper.
- Season lightly with salt and black pepper. Sauté for about 2-3 minutes.
- Add in the diced tomatoes, giving them a stir.
Season again and bring up to simmer on medium heat until they soften and release their juices. About 5 minutes.
- Drain off the tuna oil or water.
- Mix in the drained tuna, lime juice, and vinegar. Make sure everything is well-mixed.
- Taste for salt and pepper.
- Continue cooking at a simmer for 10 minutes.
You’ll see the mixture reduces and thickens slightly. Stir occasionally, making sure it doesn’t burn.
Remove the skillet from heat and let the mixture cool down to room temperature. Then mix in fresh cilantro.
If you have leftover Atún a la Mexicana, this is basically the same thing. Atun a la Veracruzana would also make a good filling.
For the Dough
- In a large mixing bowl, combine your dry ingredients.
- Cut in the chilled, cubed butter using a pastry cutter or food processor until the mixture resembles small pieces, slightly crumbles.
- Slowly add the ice-cold water little by little until a soft dough forms.
The dough is ready when it is not sticky. Cover the dough with plastic wrap or a kitchen towel. Let the dough rest for an hour.
Yes, you can substitute whole-wheat flour for all-purpose flour, but keep in mind it may change the texture slightly, making it a bit denser.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Transfer the dough to a lightly floured surface and knead for a few seconds.
- Grab your rolling pin and roll the dough out into a log.
- Slice into 12 equal sections and roll into balls.
Keep the dough balls covered so they don’t dry out. Make them roughly the same size.
Roll and extend each ball on a lightly floured surface to about 4 inches in diameter.
- Add a slice of cheese to the center.
- Fill with about ¼ cup of the cooled tuna filling.
- Fold over until two sides meet into a half moon shape (media luna) and gently press with fingers.
You can crimp with the tines of a fork, or you can pinch and fold over to create a simple decoration.
I find the fork methods easiest. Or, try using an empanada maker.
- Transfer filled empanadas to a lined baking sheet.
- Whisk the egg with a splash of cold water.
- Using a pastry brush, brush egg wash over the top of the unbaked empanadas.
- Bake for 22-25 minutes or until golden brown all around.
Place the baking sheet to the middle rack in the preheated oven for even baking.
It might be tempting to open the oven. Don’t do it, or you’ll bring down the oven temperature, causing a hard crust. Open after 22 minutes when the empanadas are ready.
👩🏼🍳 Pro Tips:
- For a more golden color, place them under the broiler for 25-35 seconds. Let empanadas cool slightly before serving.
- Make is spicier by adding more diced jalapeno.
- Don’t forget to taste the filling. If it tastes good, then you’re good to go.
Frying Instructions
- Heat oil in a large skillet. Place uncooked empanada in the skillet and fry for 2-3 minutes on each side. Once ready, remove and place the empanada on a paper towel to absorb any excess oil. Let cool slightly before serving.
Air Fryer Instructions
- Cook them at 375°F (190°C) for 12-15 minutes or until golden brown.
🙋🏻♀️ Frequently Asked Questions
You’re aiming for a moist filling, but not “dripping wet.” A little moisture goes a long way in making your empanadas unforgettable.
No, you can also use fresh tuna if you prefer. Just cook it thoroughly before adding it to your empanada filling.
If you’re already a pro at making homemade tortillas, then empanada dough is going to be a breeze for you. The key difference? Empanada dough is all about that ice-cold water, while tortilla dough prefers its water hot. Yes, they’re practically culinary cousins!
🫙 Storing Instructions
Store your empanadas in an airtight container in the refrigerator for up to 3 days. If placing in a sealable plastic bag, remove as much air as possible.
🧊 Freezing Instructions
Place unbaked empanadas in a single layer on a sheet pan and freeze until they are solid. Transfer the empanadas to a plastic freezer bag. Remove as much air as possible. Store for up to 3 months in the freezer. Bake from frozen, adding a few extra minutes to the cooking time.
More Empanada Recipes
Tuna Empanadas make for a quick and satisfying meal or appetizer that’s full of flavor. Dive into this easy recipe that combines canned tuna with spices, all tucked inside a homemade dough.
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Tuna Empanadas
Ingredients
For the Tuna Filling:
- 1½ tablespoon olive oil
- ½ onion diced
- 2 cloves of garlic finely minced
- 1 jalapeno pepper finely minced
- 2 tomatoes diced
- Salt and pepper to taste
- 12 oz tuna can (in water drained)
- Juice of 1 lime
- ¼ cup white distilled vinegar
- 1 tablespoon cilantro finely chopped
For the Empanada Dough:
- 2½ cups all purpose flour (plus more for shaping and rolling)
- 1 teaspoon salt
- ⅔ cup unsalted butter chilled and cubed (or vegetable shortening)
- ½ cup ice cold water
Also Need:
- 12 slices cheese mozzarella, monterrey jack (a cheese that melts well)
- 1 large egg
- splash of water
Instructions
For the Tuna Filling:
- Heat oil in a skillet.
- Add the onions, garlic and jalapeno pepper. Season lightly with salt and pepper and saute for 2-3 minutes, until onion is soft.
- Add the tomatoes and again, season lightly with salt and pepper.
- Cook for 5 minutes, or until tomatoes release their juice and soften.
- Mix in the drained tuna, lime juice, and vinegar. Stir to combine.
- Taste for salt and pepper.
- Cook for 10 minutes. Stir occasionally.
- The mixture will thickens slightly. Mix in fresh cilantro.
- Remove from heat and let cool completely
For the Dough:
- In a large bowl, add the flour.
- Using clean hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.
- Add the salt and water. Pour in the water, little by little until the dough comes together.
- Mix with your hands or stand mixer until dough comes together. It should not be sticky, just slightly tacky.
- Cover directly with plastic wrap or kitchen towel. Let dough rest for 1 hour.
Assemble and Bake
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log and slice into 12 equal sections.
- Roll into balls and keep them covered so they don't dry out.
- Roll and extend each ball on lightlyon a lightly floured surface to about 4 inches in diameter.
- Add a slice of cheese to the center. Fill with about ¼ cup of the cooled tuna filling.
- Fold over until two sides meet and gently press with fingers. You can crimp with a fork or you can pinch and fold over to create a braided look.
- Transfer filled empanadas to linedto a lined baking sheet.
- Whisk the egg with a splash of cold water.
- Using a pastry brush, brush the tops of the unbaked empanadas.
- Transfer the baking sheet to middle to the middle rack in the preheated oven.
- Bake for 22-25 minutes, or until golden brown all around.
Notes
- Heat oil in a large skillet. Place uncooked empanada in the skillet and fry for 2-3 minutes on each side. Once ready, remove and place the empanada on a paper towel to absorb any excess oil. Let cool slightly before serving.
- Cook them at 375°F (190°C) for 12-15 minutes or until golden brown.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Sounds delicious and I want to try it. I’ve got a couple of questions. The dough recipe calls for chilled vegetable shortening, but the instructions never mention it. Does it go in with the butter or is it a substitute? Also, what’s the yummy looking salsa pictured with the empanadas?
Thank you so much for catching. 🙏🏻 It’s supposed to say unsalted butter (or shortening). The salsa that is you see with the Tuna Empanadas is Cilantro Chimichurri. It’s delicious! Hope you try it. Here’s the recipe https://inmamamaggieskitchen.com/cilantro-chimichurri/