10 Minute Tuna Empanadas | The EASIEST Empanada Recipe EVER

By Spain on a Fork · 10 min

Ingredients

Instructions

1. Drain the tuna through a fine sieve over a bowl, then flake it into a bowl. Add the tomato sauce and olives, season with sea salt and black pepper, and mix well, pressing the olives to break them up.
2. Crack the eggs into a shallow bowl, add the parsley, season with sea salt and black pepper, and whisk.
3. Heat the olive oil in a frying pan over medium heat.
4. Meanwhile, cut the crusts off the bread slices and roll each one flat with a rolling pin until thin.
5. Put a spoonful of the tuna mixture on each flattened slice, fold over, and crimp the edges with a fork on both sides. Dip each empanada in the egg mixture, then fry in the hot pan for 1 to 2 minutes per side, until golden.
6. Transfer to a dish lined with paper towels. Serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

EggTomatoBreadOliveCanned tomatoGreen olive