Tuna and Egg Empanada Gallega

Tuna and Egg Empanada

Empanada is a Spanish pie which is typical of Galicia in the north of Spanish and is also called Empanada Gallega. The empanada is traditionally filled with meat, tuna, vegetables, and seafood or shellfish and usually is served cold. It is a great way to feed lots of people and also good for picnics.

You can make the pastry from scratch or you can buy a packet of pre-prepared dough which has already been rolled out.

It’s also a great recipe to prepare in the wood-fired bread oven after you have cooked pizzas for lunch and the oven has been left to cool down a bit. If you prepare some larger amounts of the pizza toppings (e.g. onion, green pepper, red pepper), then you already have your vegetables prepared for when you are going to cook it later.

Tuna and Egg Empanada Gallega
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  1. 1 onion, finely chopped
  2. 1 green pepper, finely chopped
  3. 1 red pepper, finely chopped
  4. 240g tinned tuna
  5. 4 hard-boiled eggs, roughly chopped
  6. 1 egg, beaten
  7. 200ml tomato sauce
  8. extra virgin olive oil
  9. salt and pepper
  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Flake in the tuna and the hard-boiled eggs and stir well.
  4. Season with salt and pepper.
  5. Leave to cool.
  6. Meanwhile, unwrap the pastry and place the greasproof paper on a large baking tray.
  7. Place one of sheets of pastry on top of the paper.
  8. Spread out the filling to within an inch of the edges.
  9. Put the other sheet of pastry on top, matching up the edges.
  10. Using your fingers, create a rope-like effect by rolling over the edges.
  11. Brush the top with the beaten egg.
  12. Bake in a 180ºC oven for 4 minutes until the top is golden.
  13. Leave to cool before serving.
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Pasta with tuna and tomato sauce

pasta with tuna and tomato sauceYou can make this recipe with any type of pasta: spaghetti, noodles, fettucine, macaroni, etc. The measurements are approximate and really depend on the number you are cooking for.

1 x 400g can chopped tomatoes
3 cloves garlic, finely chopped
1 can tuna
1 tablspoon capers, chopped
1 small can black olives, stoned and chopped
2 tablespoons tomato purée
olive oil
salt and pepper

Cook the pasta in boiling, salted water.

Meanwhile heat some olive oil in and gently fry the garlic until soft.

Add the chilli and stir-fry for a while before adding the tuna, chopped tomatoes and tomato purée. Season with salt and pepper. Bring to the boil and then cover and leave to simmer until the pasta is cooked.

Drain the pasta and tip into the saucepan, stirring well to combine all the flavours.