Spanish Tuna Empanadillas
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The Mediterranean Dish · by Mark Beahm★ 4.8 (6)

Spanish Tuna Empanadillas

NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 52%
CARBS 48G36% OF CAL
7G FIBER38G OTHER3G TOTAL SUGAR
FAT 28G46% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked hand pies filled with seasoned tuna, vegetables, and olives. Flavorful and portable, they offer Spanish flavors in a light, baked form rather than fried.

mainspanishfishdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup extra virgin olive oil
  • 1/2 cup water
  • 1/2 teaspoon kosher salt
  • 3 cups (360g) all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, (diced)
  • 1 small red bell pepper, (diced)
  • 1 small green bell pepper, (diced)
  • 1 dried bay leaf
  • 2 (12 ounce) cans tuna in olive oil, (drained and flaked)
  • 2 medium tomatoes, (coarsely grated or finely chopped)
  • 1 tablespoon capers, (drained and coarsely chopped)
  • 1 teaspoon pimentón dulce or paprika
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 garlic clove, (minced)
  • 2 tablespoons finely chopped parsley leaves
  • Zest of 1 lemon
  • 1 egg, ((optional), hardboiled and diced)
  • 1/4 cup pitted black olives, (chopped)
  • 1 large egg
  • 1 tablespoon water
PREP
25M
SODIUM
700MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.