Spanish Tuna Empanada (Empanada de Atún)
Empanada de atún Say it: em-pah-NAH-dah deh ah-TOON
Empanada de atún is a savory Spanish pie filled with tuna, onion, green pepper and tomato simmered in olive oil until sweet and jammy, then wrapped in a golden olive-oil dough. It is eaten across Spain as a main meal, bar snack or picnic food, warm or at room temperature. The filling is savory, slightly sweet from the peppers and tomato, with a gentle smoked-paprika note. The sturdy crust travels well, which is why empanadas are a favorite for journeys and shared tables.
Spanish Tuna Empanada (Empanada de Atún)
Empanada de atún
Pronounced em-pah-NAH-dah deh ah-TOON
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
To finish
Method
Whisk the flour, salt and instant yeast in a large bowl. Add the lukewarm water, olive oil and white wine, then mix with a wooden spoon until a rough dough forms.
Turn out onto a lightly floured surface and knead for 8-10 minutes, until smooth, supple and slightly elastic. Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Meanwhile, heat the 3 tbsp (45 ml) olive oil in a wide skillet over medium heat. Cook the onion and green pepper for 8-10 minutes, stirring often, until soft and beginning to turn golden.
Add the garlic and smoked paprika and cook for 30 seconds, until fragrant. Stir in the tomatoes and cook for 10-12 minutes, until the mixture is thick and jammy and no watery juice pools at the edge of the pan.
Fold in the drained tuna, olives, salt and pepper and cook for 2 minutes more, just to heat through. Taste and adjust seasoning, then spread the filling on a plate and let cool completely.
Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Punch down the dough and divide it into two pieces, one slightly larger than the other.
Roll the larger piece on a floured surface into a 12-inch (30 cm) round and transfer to the baking sheet. Spread the cooled filling over it, leaving a 1-inch (2.5 cm) border.
Roll the remaining dough into an 11-inch (28 cm) round and lay it over the filling. Press the edges firmly to seal, trim any excess and crimp with a fork, then cut 3-4 small vents in the top.
Brush the top with the beaten egg and bake for 35-40 minutes, until deep golden and the edges are crisp. Let rest for 10 minutes before cutting.
Regional variants
Some cooks add chopped hard-boiled egg or roasted red pepper to the filling; in Galicia the same mixture is often baked as one large rectangular empanada.
Cook's notes
- Keep the filling very thick and let it cool completely; a wet filling makes the bottom crust soggy.
- If the dough resists rolling, let it rest for 5 minutes, then continue.
- For a rectangular empanada, roll the dough into a large rectangle and bake it on a lined sheet.
Serve with
Serve warm or at room temperature with a green salad, pickled olives, or a glass of dry white wine.
Make ahead and storage
The baked empanada keeps, wrapped and refrigerated, for up to 3 days; reheat at 350°F (175°C) for 10-15 minutes. It also freezes well for up to 2 months.
