Tuna empanada is one of the most characteristic dishes of Galicia. It is a very versatile recipe, since it admits almost any type of filling, such as minced meat, vegetables, chicken, other fish, etc. But if there is an empanada that always opens the appetite just by appointing it, it is the Galician tuna empanada. You can prepare it as an incoming or appetizer for a family meal or with friends. In addition, it is ideal because you can take it wherever you want, since it is very comfortable to package. With this easy recipe for Galician tuna empanada with bought dough you will have your day snack ready in less than an hour. In recipes, we tell you how to make Galician tuna empanada in a simple and fast way, without losing an apex of flavor.
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Distinct Very Low |
| Galician tuna empanada ingredients: |
| 1 tender onion 1 red pepper 300 grams of natural crushed tomato 3 cans of canned tuna 2 fresh masses of empanada 1 egg 2 tablespoons of olive oil olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Galician tuna empanada ingredients:
1. Pica the onion and the half red pepper in small cubes. Heat 2 tablespoons of olive oil in a saucepan and cook the vegetables 10 minutes over medium heat.
2. When vegetables are tender and slightly golden onion, add the natural crushed tomato. Season to your liking and cook for 10 more minutes over medium-low heat. Thus, you will concentrate the flavors of the sauce.
Trick: You can also add natural tomato peeled and cut to small cubes.
3. Then add all tuna and integrate well. Turn off the fire and reserve the filling to cool.
Trick: You can also prepare your Galician tuna empanada without tomato, although the taste of fish will be more intense.
4. Now is the time to set up the empanada. To do this, place one of the masses on a tray with baking paper. With the help of a spoon, place the filling already cold across the surface of the dough, leaving the edges clean to be able to seal the empanada later.
5. Place the second dough of empanada above, so that it is totally fitted and covered. With the help of a fork, it seals the edges of the dough making slit as shown in the following image. This will allow both masses to join together and the filling is well covered.
Trick: You can also seal the empanada bending the dough up.
6. Press the oven to 190ºC. Slightly beat an egg to paint the entire surface with the help of a brush. This will give a characteristic brightness to your Galician tuna empanada.
7. Bake at 190 ºC for approximately 15-20 minutes, with heat up and down. When the dough is golden, your Galician tuna empanada will be ready. Bon Appetite!
