Hello everyone, welcome once again to Paulina Cocina! Around here we are already polishing the rolling pin because for this recipe we are going to need it: today we are making Tuna pie.
In this opportunity they will learn in detail how to make tuna empanadawhat is special about your dough and how to prepare that so characteristic filling, which reminds us of the grandmother. At the end, as always, we leave you the complete recipe with the step by step of the homemade tuna empanada.
About the tuna patty
The tuna pie is a culinary specialty originating from Galicia, a region in northwestern Spain. This empanada became one of the most emblematic dishes of Galician gastronomy and highly appreciated not only in Spain, but also in Latin American countries. This empanada, which is more similar to a common cake, is characterized by having a soft dough with a crunchy crust, since it is prepared with yeast and a touch of stir-fry oilwhich gives it a rich color and flavor.
He Tuna pie filling It is juicy and tasty due to the combination of ingredients such as onion, peppers and the contribution of tomato sauce, which gives it the necessary moisture to be simply delicious.
This empanada can be enjoyed both hot and cold, making it a perfect choice for any occasion. Also, it can be accompanied with a fresh salad or simply enjoyed on its own.
How is the Galician tuna empanada made?
The preparation of the tuna empanada recipe begins with the elaboration of the dough, which is done with a touch of yeast, flour, water, olive oil (if it is from the sauce, better) and salt. This dough is left to rest to give flexibility, texture and presence to the dough.
For the preparation of the filling sauté chopped onion and peppers in olive oil until tender. Add previously shredded canned tuna, tomato sauce and season with salt, pepper and an ingredient that cannot be missing, paprika, to give it an incredible aroma and flavor.
Once the filling is ready, spread half of the dough on a baking tray, and add the tuna mixture. Cover with the other half of the dough, and cook!
What secret does the dough of the tuna empanada keep?
At the table from homemade tuna empanada it is one of the key elements that give it its delicious texture and flavor. This dough, traditionally used in Galician cuisine, is characterized by being crunchy on the outside and soft on the inside, creating a perfect balance that is complemented by a juicy filling.
One of the peculiarities of the tuna pie dough is that it is enriched with the oil from the sauce used in the filling. This detail adds a touch of unique and special flavor, ensuring that each bite of empanada is a feast of flavours.
Of course, it can also be prepared with a non-homemade dough, if you do not have the necessary time for kneading. In this case, you can brush the dough with the oil from the sauce when assembling it, to give it that special touch.
The filling of the tuna empanada and a unique flavor
Tuna pie filling It is what gives it its distinctive flavor. Canned tuna, with its characteristic texture and flavor, is combined with onion, peppers and tomato to create a juicy and flavorful mixture.
the choice of spices and condimentsAs the paprika, and cumin, add a touch of extra flavor that enhances the set of ingredients. That filling, combined with the empanada dough, make an irresistible combo.
Varieties of Galician empanadas
Surely many of us know this delight as “Galician empanada”, but you will be surprised to learn that there are other varieties of Galician empanada and that tuna is just one of them.
Although the baked tuna patty It is the version that has transcended the most borders, it is a recipe known for its versatility and the large number of varieties it offers. In addition to the tuna empanada, you can find empanadas stuffed with meat, chicken, seafood, vegetables and other ingredients. Each variety has its charm and is a good opportunity to explore different flavors and combinations.
If you have more tuna or you have leftovers, you can also make one Tuna cake.
With this I say goodbye and leave you with this recipe that is beautiful. Bye!
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Baked tuna empanada recipe
Yield: 8/10 servings
Preparation time: 2 hours (contemplating the rising time of the dough)
Ingredients for the stuffing
- 2 cans of tuna (loins or whole)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ½ cup tomato sauce (or 3 ripe tomatoes, peeled and sliced)
- Olive oil
- Salt and pepper to taste
- Paprika 1 teaspoon (hot or mild, according to taste)
- Cumin 1 pinch
Ingredients for the dough
- 400 g of wheat flour
- 150 ml of water
- 100 ml of olive oil (from the sauce)
- 25 g fresh yeast
- 1 teaspoon salt
How to make tuna empanada
For the filling
- In a skillet, heat a little olive oil and sauté the onion and peppers until tender.
- Add the previously shredded tuna and the tomato sauce to the onion and pepper sauce. Mix well and season with salt, pepper, paprika and cumin.
- Cook over medium heat for a few minutes for the flavors to blend. Strain 100 ml (approx.) of the oil from the sauce and leave to cool. Reserve the filling.
For the mass
- Dissolve yeast in lukewarm water and let sit for a few minutes until activated and foam forms.
- In a large bowl, mix the flour and salt. Make a hole in the center and pour in the activated yeast together with the olive oil from the sauce. Mix everything until you get a homogeneous mass.
- Knead the dough on a counter with a little flour for a few minutes until smooth and elastic. Shape the dough into a ball and place back in the bowl. Cover the bowl with a clean cloth and let the dough rise in a warm place for about an hour, or until doubled in size.
for the armed
- Preheat the oven to 180°. Divide the dough into two parts, one for the base and the other to cover the empanada. Roll out half the dough with a rolling pin until you get a circle of the desired size and place it on a previously oiled baking tray.
- Spread the filling over the dough base evenly, leaving a free edge all around.
- Roll out the other half of the dough and place it on top of the filling. Seal the edges by pressing with your fingers making a repulgue.
- Make a small slit in the center of the empanada to allow steam to escape during cooking.
- Bake the empanada for approximately 30-40 minutes, or until golden and cooked through. Remove from oven and allow to cool before cutting into portions.