10 Minute Tuna Empanadas | The EASIEST Empanada Recipe EVER

These 10 Minute Tuna Empanadas are what delicious and simple food is all about. We´re talking a ton of great flavors, easy to make and once again, done in just 10 minutes. Serve these empanadas as a snack, tapas appetizer or even as a main course.

The secret to this recipe is using sandwich bread instead of making homemade dough. Like you would in the original Spanish Tuna Empanada recipe. I used regular white sandwich bread, but you can use any type of bread you like.

I kept the filling fairly simple, just canned tuna, tomato sauce and olives. You can mix it up and add any other ingredients you like. You can even substitute the tuna for canned salmon, canned mackerel or even canned sardines.

TIPS & TRICKS to Make this Recipe: When rolling out the pieces of sandwich bread, I find that rubbing a little flour on the rolling pin helps the bread from not sticking to the rolling pin.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH CANNED TUNA (10% OFF Your Order with Coupon ONAFORK)

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make these 10 Minute Tuna Empanadas

5 from 1 vote

Print

10 Minute Tuna Empanadas

Course Appetizer

Cuisine Spanish

Prep Time 10 minutes

Cook Time 5 minutes

Servings 8 empanadas

Calories 180 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 75 ml
• 8 slices white sandwich bread
• 1 can tuna in olive oil 4 oz / 115 grams
• 1/4 cup canned tomato sauce 60 grams
• 10 pimento stuffed green olives
• 2 eggs
• 2 tbsp chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Drain the can of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a bowl, along with the tomato sauce, olives and season with sea salt & black pepper, mix together, making sure to push down on the olives to break them apart

2. Crack the eggs into a shallow bowl, add in the parsley and season with sea salt & black pepper, whisk together

3. Heat a fry pan with a medium heat and in the olive oil

4. In the meantime, cut the crust off the slices of sandwich bread, then using a rolling pin gently roll each one out, until you get a thin layer

5. Add a spoonful of the tuna mixture into each rolled out bread, then fold together and pierce the outer edges with a fork, on both sides, then gently dip in the egg mixture and into the hot pan, fry the empanadas for 1 to 2 minutes per side or until golden fried, then transfer into a dish with paper towels

6. Serve warm or at room temperature, enjoy!

Recipe Notes

Get the Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

10 Minute Tuna Empanadas

Amount Per Serving

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 47mg16%

Sodium 462mg20%

Potassium 119mg3%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Vitamin A 200IU4%

Vitamin C 2mg2%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.