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Fish, European

Galician tuna empanada with green salad

Galician tuna empanada is a Spanish savory pie filled with onions, peppers and tomato mixed with tuna, serving 4 in 75 minutes, at medium difficulty, for €2.70 per person. The key to success is reducing the filling until it's nearly dry, so the bottom crust stays crisp after baking.

Tonight, Galicia comes to dinner with a big tuna empanada, a savory pie filled with onions, peppers and tomato, served with a green salad.

Galician tuna empanada with green salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.70
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under its golden crust, this empanada hides a soft filling where tuna mingles with slow cooked onions and peppers, lifted by a touch of paprika. The tomato brings just enough tang to balance things out, and the pizza dough, crisp on top and tender underneath, holds together well once sliced after cooling.

This is the kind of dish you make on a Sunday, when you have time to let the filling simmer and the dough cool without rushing. Kids generally love this pie version of tuna, more fun than a salad, and one big empanada is enough to feed the whole family with just a green salad on the side.

The ingredients

4 people

Dairy

  • Pizza dough 2
  • Egg 1

Pantry

  • Canned tuna in olive oiloften in the pantry 2 can
  • Crushed tomatoesoften in the pantry 200 g
  • Olive oiloften in the pantry 4 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Red bell pepper 1
  • Green bell pepper 1
  • Green salad 1

Allergens Gluten, Fish, Eggs

The step by step recipe

  1. Thinly slice the onions and peppers and cook them gently in olive oil over low heat with the paprika. 20 min

    Cover the pan at first, the vegetables soften nicely in their own steam.

  2. Add the tomatoes and let the mixture reduce into a thick compote, then stir in the flaked tuna, salt and pepper. 10 min

    Let the filling cool completely before spreading it on the dough.

  3. Roll out one dough sheet in a baking pan or on a tray, spread the filling leaving a border, then cover with the second dough sheet.

    Roll the dough sheets a bit larger than the pan so you can seal the edges.

  4. Seal the edges by folding them over, cut a small vent in the center and brush with beaten egg.

    A vent lets steam escape so the pie doesn't puff up.

  5. Bake at 200°C until nicely golden. Season the salad and serve the pie in slices. 35 min

    Let it cool for ten minutes before cutting, the slices will hold together better.

Our tips to get it right

  • Drain the tuna well before flaking it, the oil from the can would make the filling too greasy and wet.
  • Prick the bottom dough lightly with a fork before filling it, this keeps it from puffing up unevenly in the oven.
  • If your pizza dough is thin, layer a bit of grated cheese under the filling to shield the crust from moisture.

The variations

  • Swap the tuna for shredded cooked chicken for a milder version that kids tend to love.
  • For a vegetarian version, double the peppers and add mashed hard boiled eggs instead of tuna.
  • To save time, use a pre rolled shortcrust pastry and a frozen onion and pepper mix.

What to serve it with

  • Green salad with vinaigrette
  • Cold gazpacho starter
  • Sparkling water with lemon

Storage

The empanada keeps 2 to 3 days in the fridge, well covered. It freezes well once cooled, cut into portions. Reheat in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make the filling ahead of time?

Yes, the filling can be made the day before and kept in the fridge. It needs to be cold before you spread it on the dough, otherwise the crust turns soggy.

Can you use puff pastry instead of pizza dough?

Yes, that works, but the result will be richer and less traditional. Pizza dough gives the authentic texture of a Galician empanada.

How do you keep the bottom crust from getting soggy?

You need to reduce the filling until it's almost dry. A filling that's too wet always softens the bottom crust.

Does this empanada freeze well?

Yes, it freezes very well once baked and cooled, cut into portions. Thaw in the fridge, then reheat in the oven to bring back the crispness.

How long does it take to make a Galician tuna empanada with a green salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Galician tuna empanada with a green salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Galician tuna empanada with a green salad cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, eggs. Always check the labels of the products you buy.

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