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Veracruzana Tuna Empanadas

Canned Tuna Recipes

Bumble Bee Recipes - Veracruzana Tuna Empanadas

Veracruzana Tuna Empanadas

By Chef Doreen Colondres

Crisp, tender, flaky and tasty baked empanadas with the flavorful ingredients of a Veracruz style stew from the coast of Mexico. The seasoning is also similar in taste to the Caribbean “salsa criolla,”ԝ but this version has a little spicy kick, which you can easily substitute with some “Caribbean sofrito”ԝ instead of the serrano chile. You can prepare them in advance, refrigerate or freeze them and have them ready to bake later on another day. They are easy and fun to make, with the entire family to enjoy them as an appetizer or even for lunch.

Prep Time: 45 minutes
Servings: Serves 20 empanadas for appetizers or lunch


2 cans (5 oz) Prime Fillet® Tonno in Olive Oil, do not drain

1 pack of 20 empanadas dough discs for baking

4 pear tomatoes, diced

4 garlic cloves, small diced

1 onion, diced

1/2 green pepper, diced

1/2 red pepper, diced

1 Serrano chile, no seeds, no veins, small diced

2 bay leaves (laurel)

8-10 Spanish manzanilla olives, cut in 2 or 4

2 tablespoons of olive oil

1 egg, beaten

Fresh cilantro, optional


Preheat Oven to 400 degrees F. To make the filling, add the oil and the garlic to a saucepan at medium-high temperature and saute for one minute. Then add the chopped onion and cook for 3 minutes. Add the tomatoes, the peppers and the chile and cook for 5 more minutes. Then add the tuna, the bay leaves, and the olives, stir well and let it cook at low temperature for 5-7 more minutes. Season with salt to taste and remove from the heat, let it cool down before preparing the empanadas. To assemble the empanadas, put a small amount of the tuna stew inside each dough circle and, using your finger, moist the edges of the dough with beaten egg or water to keep them from opening up while baking. Then fold and close it with a fork or pinch and twist with your finger to make them look even nicer. Lightly brush the outside of the dough with a little bit of the egg wash to create a nicer golden brown color. Bake at 400 degrees F for about 20 minutes or until golden brown. Serve and enjoy!

Nutrition Information

Nutrition information: For one serving - 2 empanadas. Calories 326, Fat 11g (Saturated 2g), Trans fat 0g, Cholesterol 31mg, Sodium 507mg, Total Carbohydrate 46g, Fiber 3.5g, Sugars 4g, Protein 14g.

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