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Recipe

Tuna Empanadas

25 mins
Low
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A stew of tuna in empanadas to change the typical presentation and make it more attractive to the eyes and palate.

Ingredients

6 portions
  • PAM® Oliva, extra virgin olive oil in spray
  • 4 teaspoons garlic, finely chopped
  • 1/4 onions, finely chopped
  • 3 cans tuna in water
  • 2 potatoes, cooked in cubes
  • 3 tomatoes
  • 3/4 cups pitted green olive
  • salt
  • black pepper
  • 300 puff pastry
  • 1 egg
  • oils, to fry

Preparation

Roast the tomatoes and liquefy them to make a puree. Reserve.
Spray a pan with cooking spray and fry the garlic with the onion.
Add the previously drained tuna and the cooked potato in cubes, add the tomato puree, sprinkle 4 more shots of PAM® Oliva and let it cook over medium heat.
Add the other vegetables and let cook.
Let it cool a little.
Stretch the puff pastry and cut circles.
Break the egg and beat it lightly. To varnish the edge of the circles, to put in the tuna and to seal.
Fry the empanadas.

PRESENTATION

Add the olives, chilies, cilantro and wrapping salpimentar and let simmer for 10 more minutes.

TIPS

Prepare this recipe in a clay pot to achieve a traditional taste of Mexican cuisine.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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