Spanish Tuna Pie Recipe

A traditional Spanish tuna empanada from Galicia made with a soft, elastic homemade dough and a flavorful filling of tuna, caramelized onions, and roasted red peppers.

This recipe creates a thin, golden crust with a rich savory center.

Ingredients

For the dough:

• 600g wheat flour, plus extra for kneading
• 150ml milk, room temperature
• 100ml sunflower oil
• 100ml olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 large egg

For the filling:

• 3–4 medium onions, thinly sliced
• 300g tuna in olive oil, drained (reserve the oil)
• 200g roasted red peppers, drained (reserve the liquid)
• 1 teaspoon sweet paprika
• Salt, to taste

For finishing:

• 1 beaten egg for brushing

Instructions

1. Prepare the dough

1. Add the flour to a large mixing bowl.
2. Mix the sunflower oil and olive oil with the sweet paprika.
3. Pour the oil mixture into the flour and add the milk, salt, and egg.
4. Mix everything together until a dough forms.
5. Knead the dough on a lightly floured surface until smooth and elastic.
6. Cover and let the dough rest while you prepare the filling.

2. Make the tuna filling

1. Slice the onions thinly. If desired, soak them briefly in water to reduce the strong onion smell.
2. Heat the reserved tuna oil in a large pan over low heat.
3. Add the onions and cook slowly until softened.
4. Add a little of the roasted pepper liquid and sprinkle with sweet paprika.
5. Cook for about 10 minutes over low heat until the onions become tender and flavorful.
6. Add the roasted red peppers and tuna. Mix gently until everything is combined.
7. Allow the filling to cool completely before assembling the empanada.

3. Assemble the empanada

1. Divide the dough into two pieces, making one piece slightly larger than the other.
2. Roll out the larger piece into a thin sheet and place it on a greased baking tray or a tray lined with baking paper.
3. Spread the cooled tuna filling evenly over the dough, leaving a small border around the edges.
4. Roll out the second piece of dough and place it on top.
5. Fold and seal the edges by pressing them together with your fingers or a fork.
6. Make a small hole in the center of the top crust to release steam.
7. Decorate the top with leftover dough pieces if desired.

4. Bake the tuna pie

1. Brush the surface with beaten egg for a shiny golden crust.
2. Bake in a preheated oven at 180°C (360°F) for 20–25 minutes until the empanada is golden brown.
3. Let it cool slightly before slicing and serving.

Serving Suggestions

• Serve warm or at room temperature.
• Pair it with a simple green salad for a light meal.
• It can be prepared ahead of time and is often enjoyed as a snack, picnic food, or party dish.

Tips for the Best Spanish Tuna Empanada

• Always let the filling cool before adding it to the dough to prevent the crust from becoming soggy or breaking.
• Use the tuna oil and roasted pepper liquid to add deeper flavor to the onion mixture.
• Roll the dough thinly for a more traditional Galician-style empanada with a delicate crust.