Tuna Empanadas (Empanadas de Atún)

Two golden-brown Empanadas de Atún on a white plate with a small bowl of chunky salsa, set on a white table next to a beige and red striped cloth. More empanadas are partially visible at the top.

4.98 from 39 votes

These Tuna Empanadas are filled with savory tuna, tomatoes, jalapeño, and cilantro, then wrapped in a buttery, flaky crust and baked until golden brown.

Prep Time45

Cook Time15

Total Time1

Course: Lunch or Dinner

Cuisine: Mexican

Servings:

Calories: 414kcal

Author: Maggie Unzueta

Ingredients

For the Tuna Filling:

1½ tablespoon olive oil
½ onion diced
2 cloves of garlic finely minced
1 jalapeño 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 jalapeño 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

How to Fry

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.

🫙 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.

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