Argentinian Style Tuna Empanada Recipe

Argentinian Style Tuna Empanada Recipe

Argentinian Style Tuna Empanada Recipe

Argentinian Style Tuna Empanada  is a superbly made Latin style pastry turn over stuffed with tuna, vegetables and spices. So let’s try out this super easy and simple  Argentinian Style Tuna Empanada Recipe.

Argentinian Style Tuna Empanada Recipe

I have been trying a lot of different variations of emapanads and I was not really happy about the end product. I have reached a point where I should stop trying whichever empanada recipes I see online or in magazines and decided to reach out to someone who is an expert and ask for help. There I go, I had nobody other than Maria, who is an expert when it comes to empanadas, I took the recipe from her. I made it  a point to follow every step and quantity with precision. I bet you guys, this is the best emapanada recipe you can ever find, so try out do let me know how it turned out for you in the comment section below.

Argentinian Style Tuna Empanada Recipe

Did I tell you that making the empanada dough can be challenging in the beginning, well I am not trying to put you under pressure. Trust me, a perfectly made dough is as important as the stuffing. If you persevere and put in the effort you will be amazed with the end product and don’t forget the feeling of accomplishment. I did not use any food processor, you may if you wish to.

Argentinian Style Tuna Empanada Recipe

Argentinian Style Tuna Empanada Recipe,


  • For the dough
  • Flour – 1 cup
  • Egg yolk -1
  • Vegetable oil – 2 Tbsp
  • water -1/4 cup
  • Salt to taste
  • Extra virgin olive oil – 1 Tbsp
  • Tuna – 1 cup, canned
  • Onion -1 sliced
  • Tomato paste -1 Tbsp
  • Capsicum green- 1 sliced
  • Capsicum red -1 sliced
  • Garlic – 1/2 Tbsp
  • Cumin powder -1/2 Tsp
  • Chilly powder -1/2 Tsp
  • Dried oregano- 1/2 Tsp
  • Salt to taste


  1. To make the dough, sift flour into a bowl, stir 1 Tsp of salt.
  2. Add oil into the flour and mix well.
  3. Blend together egg and water, add the egg-water to the flour little at a time.
  4. Mix in and knead the dough until the dough starts to come together.
  5. Add more egg-water mixture if needed and keep kneading until the dough become soft.
  6. Cover with plastic film and refrigerate for a good 30 minute.
  7. Meanwhile, we make the stuffing.
  8. Heat olive oil a skillet and sauté onion.
  9. Add chopped garlic, salt and continue to sauté until soft.
  10. Add in capsicums and powdered spices and let it cook on a slow fire.
  11. Stir in canned tuna and mix well, cook for another 5 minutes.
  12. Remove from fire and set aside to cool down.
  13. To assemble and bake empanada,
  14. Remove the dough from the refrigerator and make even sized balls.
  15. Rest for 5 minutes.
  16. On a floured surface, roll the balls into a circle.
  17. Spoon out the filling and place it the middle of the circle.
  18. Brush the edges of the dough along the bottom half of the circle lightly with water.
  19. Fold the top half of the circle of the dough over the filling to form a semicircle and press the edges together firmly to seal.
  20. Preheat the oven at 170 degree delicious and brush the empanada lightly with egg-water mixture.
  21. Bake for about 18-20 minutes or until nice golden brown in colour and puffed.
  22. Remove from the oven and serve. Enjoy.

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Bone Appetite & Happy Cooking!





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