Spain is known for their empanadas, especially the ones from the region of Galicia, where the first empanada was born. Today, I will show you how to make the famous Spanish Tuna Empanada from Galicia. This Empanada is known in Spain as una Empanada Gallega de Atun.
This classic empanada has the most incredible flavors, it´s made with very simple ingredients and super easy to put together. Folks, this is one of those dishes that once it´s done, it´s the most incredible feeling of accomplishment.
To make this empanada, I used Canned Spanish Tuna in olive oil, but you can use any canned tuna you like. But let me tell you, canned Spanish tuna is prized stuff. Known around the world as some of the best.
TIPS & TRICKS to Make this Recipe: I made the empanada dough from scratch, but if you´re short in time, you can just use premade pizza dough. I baked my empanada with the bake + broil option. Which is the bottom and top heat. If your oven can´t do both functions at the same time, just bake for an extra 5 to 10 minutes longer than I did, or until the top dough is baked golden brown.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH CANNED TUNA
SPANISH SEA SALT
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 T-shirt and other awesome Merchandise here.
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Tuna Empanada
Spanish Tuna Empanada | The Famous Galician Tuna Pie
Ingredients
FOR THE DOUGH
- 2 cups all-purpose flour 240 grams
- 1/2 tsp sea salt 3 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1/2 cup water 125 ml
FOR THE FILLING
- 5 cans tuna in olive oil 80 grams / 3 oz each
- 1/2 onion finely diced
- 1/2 green bell pepper finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 cup tomato sauce (passata) 112 grams
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 3 cage-free organic eggs
- sea salt & black pepper
EXTRAS
- 1 whisked egg
Instructions
-
To make the dough, add 2 cups (240 grams) all-purpose flour into a large bowl, along with 1/2 tsp (3 grams) sea salt, mix the dry ingredients together and then make a well, add in 1/4 cup (60 ml) extra virgin olive oil and a generous 1/2 cup (125 ml) water, mix together until you form a dough, then get in there with your hands and knead for just 1 to 2 minutes or until the dough is well combined, shape into a ball, place in the bowl and cover with a dishcloth
-
While the dough is resting, add 3 eggs into a sauce pan, fill with cold water to 1 inch (2.5 cm) above the eggs and heat it with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes, then drain and add the eggs into a bowl with ice cold water
-
Meanwhile, drain 5 cans tuna in olive oil (3 oz / 80 grams each) into a sieve with a bowl underneath, mix the tuna around to remove any excess olive oil, reserve the olive oil in the bowl
-
Heat a fry pan with a medium-high heat and add in 3 tbsp (45ml) of the reserved olive oil from the tuna, after 1 minute add in 1/2 onion finely diced and 1/2 red & 1/2 green bell pepper finely chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in a generous 1/2 tsp (1.30 grams) sweet smoked paprika and quickly mix together, then add in 1/2 cup (112 grams) tomato sauce and season with sea salt & black pepper, mix together and simmer for 2 minutes or until the tomato sauce has thickned up, then turn off the heat in the pan, add the drained tuna and mix together until well mixed, set aside
-
Sprinkle a clean flat surface with some all-purpose flour, add the ball of dough on top, cut into 2 evenly sized pieces and shape each one into a ball
-
Roll out one of the doughs, you want a rectangular design with a thickness of 1/8 of an inch (.30 cm)
-
Add the rolled out piece of dough into a baking tray lined with parchment paper, add the tuna & vegetable mixture over the dough, in a single flat layer, leaving a border of 1 inch (2.5 cm) on the outer edges, then add in the hardboiled eggs (I cut each one into 1/4 inch - .65 cm thick rounds) over the tuna mixture
-
Roll out the other ball of dough, again you want a rectangular design with a 1/8 inch (.30 cm) thickness, once it´s rolled out cut off a little bit from one side and reserve, as you want this dough to be smaller, add over the tuna & eggs and roll the bottom dough over the top one, pinching the outer edges to seal the empanada
-
Grab the left over dough and cut into strips, twist and add over the empanada in a X design, this is optional, but it gives the empanada a beautiful design, lightly pierce the top dough with a fork and brush one whisked egg all over the empanada
-
Add into a preheated oven, bake + broil option 190 C - 375 F and cook for 25 to 30 minutes, or until the top dough achieves a golden baked color, then remove from the oven and serve, enjoy!
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.
You May Also Like
Best Empanada Recipes! The Most Delicious Fillings you must Try
[…] Tuna Empanada Fillings […]
02 . Jun . 2023Mike
Thanks for giving me the courage to try a hot tuna dish, using Ortiz tuna. I had always thought hot dishes using U.S.-style tuna were not very appetizing, but I will give a version of this a try!
04 . Jan . 2023Spain on a Fork
Hope you enjoy! Much love 🙂
05 . Jan . 2023Ellen
Just wondering if I can make this in a pie plate instead of doing it free form as I’ll be transporting it to the hostess’s house.
19 . Sep . 2022Spain on a Fork
Absolutely!! Much love 🙂
19 . Sep . 2022Marion
29 . Jun . 2022This recipe looks so beautiful, and I love its simplicity and strong, interesting flavors. Also like Wynne Prescott’s suggestion (above) about splitting it up into little individual empanadas – would be so nice for a picnic or a dinner party. ALSO – another YouTube commenter mentioned that this empanada is super-delicious as a cold leftover, so if you live by yourself, don’t be afraid to make this dish — it’ll be even better the next day in your lunchbox, or served alongside a salad or soup.
Spain on a Fork
Thanks for the comment 🙂 Much love!!
29 . Jun . 2022Joseph
So excited to make this! Why do you think some Galician empanada recipes call for yeast and others don’t? Is there any specific advantage to using yeast?
10 . Jun . 2022Spain on a Fork
Using yeast adds a different flavor, but most I have had do not contain yeast 🙂 much love
11 . Jun . 2022Wynne Prescott
Can you cut the dough into 5 Inch Diameter Circles and make several hand held pies?
20 . Mar . 2022Spain on a Fork
Absolutely! Much love 🙂
20 . Mar . 2022Gayle Lopes
Just making sure l didn’t miss anything about yeast. Is there a reason that yeast is not needed?
22 . Nov . 2021Spain on a Fork
No need for the flour to rise in an empanada 🙂 much love
22 . Nov . 2021Marin
What side dish would you recommend serving this with?
19 . Apr . 2021Spain on a Fork
Some roasted potatoes and a salad 🙂 much love
20 . Apr . 2021Mary bopp
Did I miss the addition of eggs? I guess you would finely chopped and add last to cooked mixture?
12 . Apr . 2021Spain on a Fork
It´s on step 7, after you add the tuna & vegetable mixture, add the eggs thinly sliced over the mixture 🙂 much love
12 . Apr . 2021Ramya
will be making this soon with few subs perfect for my after office snacks and meals will dm you if i make this and let you know how it goes Thanks Ramya
12 . Apr . 2021Spain on a Fork
Sounds great Ramya 🙂 Thanks for the comment! Much love
12 . Apr . 2021