These amazing empanadas de atún or “tuna empanadas” will have you wanting one after the other. They are spicy, cheesy and just plain delicious! If you enjoy this recipe you’ll also like these easy fried quesadillas.
These spicy tuna empanadas are one of my favorite meals. They’re so flavorful and filling.
I always have canned tuna in my kitchen. It’s one of my staple ingredients that I just have to have on hand.
It’s inexpensive and there are so many delicious recipes you can make with it such as tuna salad, atún a la Mexicana, tuna patties and many more.
The dough for these empanadas de atún is made with masa marina. Which is another staple ingredient in my kitchen that I use to make pupusas, picaditas, atoles and many other delicious recipes.
Ingredients for empanadas de atún
- 1/2 white onion (diced)
- 2 garlic cloves (minced)
- 2 roma tomatoes (chopped)
- 2 chipotle pepper in adobo (sliced) (optional)
- 3 tbs cilantro (chopped)
- 1 1/2 tbs mayonnaise
- 2 5 oz cans of tuna (drained)
- 8 oz shredded mozzarella cheese
- 2 cups masa harina
- 1 1/2 cups water
- 2 tbs oil
- salt to taste
- ground pepper to taste
How to make the filling
Heat up the oil in a skillet over medium heat. Add the onion and garlic and saute for about a minute.
Then add the tomatoes and chipotle peppers. Cover and cook on medium low for about 7 minutes or until the tomatoes have softened.
If you can’t tolerate spicy foods just omit the chipotle peppers.
Then add the cilantro. Season with salt and pepper.
Stir and remove the skillet from the heat and let it cool down for about 5-10 minutes.
Add the drained tuna and mayonnaise and stir well to make sure everything is well combined.
Set this mixture aside for later use.
How to make the empanada dough
Now we can get started on the empanada dough. This is super easy.
Just put the masa harina in a large bowl and slowly add in the water while mixing with your hand .
After the dough is well mixed and there are no dry spots form 10 equal sized balls.
For flattening the dough balls I use a plastic bag and I cut through both the sides in order to create a flap.
Place one ball on the opened piece of plastic. Then close the flap over it.
Flatten the ball with a heavy bottomed pot. You could also do this with a tortilla press.
Put a spoonful of the tuna mixture on the dough.
Then top with shredded mozzarella cheese. This is actually optional but I think it is a really great addition.
You should definitely give it a try.
Close the empanada by folding it. Press on the edges with your fingertips or a fork to make sure it is good and closed.
Repeat with the remaining balls and place on a baking sheet.
Fill another skillet with enough oil for frying. Heat over medium high heat.
Fry the empanadas on each side for about 1-2 minutes until they turn a golden brown color.
In my skillet I’m able to fry two empanadas at a time.
After frying place the empandas on a paper towel lined baking sheet to absorb excess oil.
Looking for more delicious recipes? Try these:
Empanadas de atún recipe
These are some incredibly delicious spicy tuna empanadas that are sure to please a crowd.
They are great for lunch and also dinner. You can easily omit the chipotle peppers if you’re not into spicy food.
I truly hope you have enjoyed this empanadas de atún recipe and I hope you will give it a try.
If you do I’d love to hear what you think of it in the comments below. Thank you so much for visiting, see you soon!
Tuna empanadas
Flavorful, cheesy, spicy tuna empanadas that are perfect for dinner
Ingredients
- 1/2 onion white
- 2 garlic cloves minced
- 2 roma tomatoes chopped
- 2 chipotle peppers in adobo sliced
- 3 tbs cilantro chopped
- 1 1/2 tbs mayonnaise
- 2 cans tuna 5 oz each drained
- 8 oz mozzarella cheese shredded
- 2 cups masa harina
- 1 1/2 cups water
- 2 tbs oil plus more for frying
- salt to taste
- ground black pepper to taste
Instructions
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Heat the oil in a skillet over medium heat.
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Add the onion and garlic to the skillet and saute for a minute.
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Add the tomatoes and chipotle peppers. Cover and cook on medium low for 7 minutes or until the tomatoes have softened.
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Add the cilantro to the skillet and season with salt and pepper. Stir and remove the skillet from the heat. Let the mixture cool for about 5-10 minutes.
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Add the drained tuna and mayonnaise. Stir well. Set mixture aside.
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Put the masa harina in a large bowl. Slowly add in the water while mixing with your hand.
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After the dough is well mixed form the dough into 10 equal sized balls.
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Place one ball on the opened piece of plastic. Close the plastic bag over it.
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Flatten the ball with a heavy bottomed pot.
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Put a spoonful of the tuna mixture on the flattened dough.
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Top with shredded mozarella cheese.
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Close the empanada by folding it. Press on edges of the empanada with your fingertips or a fork.
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Transfer this empanada to a baking sheet then repeat the above steps with the remaining dough balls.
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Fill another skillet with enough oil for frying and heat over medium high heat.
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Fry the empanadas on each side for 1-2 minutes. They will turn a golden color.
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After frying transfer the empanadas to a paper towel lined baking sheet to absorb excess oil.