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Empanada Recipe with Tuna & Tomatoes
Here's my favorite empanada recipe then: crunchy and light baked dough pockets filled with a spicy tuna and tomato mixture... A great snack or lunch idea!
Cook Time 20 minutes
Total Time 20 minutes
Servings 10 people
Calories per serving 198 kcal
Ingredients
- 7 oz canned tuna (200 g), drained weight
- 1 shallot chopped
- 1 garlic clove chopped
- 2 tbsp fresh parsley chopped
- 1 medium fresh tomato deseeded and diced
- 1 tsp tomato paste
- 2 tbsp olive oil
- chili powder or pimenton
- salt
Instructions
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In the meantime add the olive oil to a large pan and place it over medium heat until hot. Then gently fry the chopped garlic and shallot for a minute.
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Stir and add the diced tomato and tomato paste.
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Stir and cook the tomato for about 3 minutes until a little soft. Then take the pan off the heat. Season with a pinch of salt and pimenton (or chili powder). Also add the drained tuna and freshly chopped parsley.
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Then put this mixture aside to cool down until needed later.
