Spanish · Lunch
Fried Tuna Turnovers
Crisp fried pastry turnovers called empanadillas filled with flaked tuna, tomato, onion, garlic and roasted red pepper cooked down into a jammy sofrito. The dough is thin and blistered from hot oil, the filling savoury and slightly sweet, served warm with lemon wedges as a Spanish tapas classic.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
622Calories
35.1gProtein
29.2gFat
54.5gCarbs
5.8gSugar
3.9gFiber
523mgSodium
50mgChol
4.2gSat Fat
615mgPotassium
58mgCalcium
4.2mgIron
2.1mcgVitamin B12
15mgVitamin C
low-cholesterol
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Sift flour and salt in a bowl, add 1 tablespoon olive oil and cold water gradually until dough forms and is no longer sticky.
2
Rest
Cover dough with a damp cloth and let sit at room temperature for 20 minutes.
3
Sauté
Warm remaining 1 tablespoon olive oil in a small skillet over medium heat, add onion and garlic finely chopped, cook 3 minutes until soft and translucent.
4
Simmer
Stir in finely chopped tomato, finely chopped roasted red pepper, tomato paste and smoked paprika, cook over medium-low heat 6 minutes until thickened into jammy paste.
5
Fold
Remove from heat, flake in drained tuna, fold together until combined, cool 5 minutes.
6
Build
Roll dough to 1/8 inch thick on floured surface, cut into two 5-inch rounds, spoon filling onto one half, fold over and crimp edges with fork.
7
Fry
Heat vegetable oil in a small deep saucepan to 350°F over medium-high heat, fry turnovers 3–4 minutes turning once until deep golden and blistered.
8
Drain
Lift turnovers onto paper towel-lined plate and let excess oil drain 1 minute.
9
Plate
Arrange turnovers on a small plate with lemon wedge alongside for squeezing over before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1.6 cans canned tuna in water, drained
- 1 1/3 cup170g all-purpose flour
- 4 tbsp60ml olive oil, divided
- 11 onion
- 2 clove2 clove garlic
- 11 small tomato
- 4 tbsp40g roasted red bell pepper
- 2 tbsp30g tomato paste
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch salt
- 4 tbsp60ml cold water
- 1 cup240ml vegetable oil, for frying
- 22 lemon wedge, to serve
