Mexican Tuna Empanadas
Recipe: #8078
February 14, 2013
Categories: Tuna, Mexican, Cinco de Mayo, Fathers Day, Game/Sports Day Oven Bake, Fresh Tomatoes, more
"I was planning on freezing some so I could let you know if they froze well unfortunatly they flew off the plate andgot aten so quickly there was none left to freeze, that should tell you how good these are"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (108 g)
- Calories 238.1
- Total Fat - 14.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 2.2 mg
- Sodium - 139.5 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 1.5 g
- Sugars - 2.5 g
- Protein - 7 g
- Calcium - 18.8 mg
- Iron - 1.5 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed up and pasty looking, about 15 minutes.
Step 2
Add in the tuna and with a spatula or fork, mix it well with the tomato mix, making sure there are no big chunks. Add the bay leaves, sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos and fresh parsley; mix well. Cover the skillet and reduce the heat to medium-low. Cook for about 10 minutes, the mixture should be very moist but not too watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
Step 3
Line two baking sheets with parchment paper. Preheat oven to 350. In a small mixing bowl beat the egg along with the water.
Step 4
Gently flour your countertop and rolling pin and roll out one thawed sheet of pastry to about 1/8” thick. Cut out 5” to 6” rounds with a cookie cutter or anything that can act as a mold. With a pastry brush, brush the edges of the rounds with the egg wash.
Step 5
Spoon about 2 tablespoons of tuna in the center of each round, fold as a turnover or quesadilla to make a half moon, pushing the tuna inside of the empanada at the same time as you press the edges of the dough to seal it.
Step 6
Gently press the edge with the tip of a fork, this will act as decoration but also help seal the edges. Place the empanada on a lined baking sheet and repeat with the rest of the rounds and the second sheet of puff pastry. When all empanadas are formed, brush their tops with the remaining egg wash.
Step 7
Place them in the oven and bake for about 30 minutes, until crisp, puffed up and golden brown.
Tips
- 2 baking sheets
- Parchment paper
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use the freshest ingredients available.
- If desired, you can substitute other types of olives, such as Kalamata, for the manzanilla olives.
- Substitute vegetable oil with olive oil: The benefit of this substitution is that olive oil has a much better taste and is a healthier option than vegetable oil. It is also a great source of antioxidants and healthy fats.
- Substitute Italian or flat-leaf parsley with cilantro: The benefit of this substitution is that cilantro has a more intense flavor than parsley, which will give the empanadas a more distinctive Mexican flavor. It is also a great source of vitamins and minerals.
Vegetarian Empanadas Replace the tuna with a mixture of cooked black beans, corn, and bell peppers. Omit the olives and jalapenos and add 1/4 cup of chopped cilantro. Increase the amount of oregano and thyme to 1 teaspoon each.
Cheesy Spinach Empanadas Replace the tuna with a mixture of cooked spinach, cream cheese, and garlic. Omit the olives and jalapenos and add 1/4 cup of shredded cheese. Increase the amount of oregano and thyme to 1 teaspoon each.
RECOMMENDED DISH TITLE: Mexican Rice Pilaf with Cilantro and Lime:
A Mexican Rice Pilaf with Cilantro and Lime is a great accompaniment to these Mexican Tuna Empanadas. The bright flavors of cilantro and lime contrast and complement the savory flavors of the empanadas. The rice pilaf is easy to make and can be served as a side dish or a main course. Plus, it's a great way to use up any leftover ingredients you may have!
RECOMMENDED DISH TITLE: Mexican Street Corn Salad:
Mexican Street Corn Salad is a great side dish to serve with Mexican Tuna Empanadas. The sweet and creamy flavors of the corn salad contrast and complement the savory flavors of the empanadas. Plus, it's a great way to add a healthy dose of vegetables to the meal! The salad is easy to make and can also be served as a main course. It's sure to be a hit with everyone at the table!
FAQ
Q: How long should I bake the empanadas?
A: Bake the empanadas for about 30 minutes, until crisp, puffed up and golden brown.
Q: What type of dough should I use for empanadas?
A: Use a dough made from all-purpose flour, butter, salt, and cold water to make the perfect empanada crust.
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Fun facts:
Tuna is a popular ingredient in Mexican cuisine, especially in the state of Veracruz, where it is used to make empanadas, ceviches and other dishes. The recipe for Mexican Tuna Empanadas is said to have been created by the famous Mexican chef, Diana Kennedy.
In the 16th century, Spanish conquistadors brought olives to Mexico from their home country, and they have become a staple ingredient in Mexican cuisine ever since. The manzanilla olives stuffed with pimientos used in this recipe are a traditional Mexican ingredient.