Mexican Tuna Empanadas

Ingredients

In the original Lebanese dish, Khbeiza bil tonn, the tuna is typically mixed with eggs, onions, and spices, and then baked. However, in this Mexican adaptation, we incorporate Mexican flavors and spices such as cumin, paprika, and chili powder. Additionally, we encase the filling in a pastry dough and bake it to create a crispy empanada, which is a popular Mexican pastry. We alse have the original recipe for Khbeiza bil tonn, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 red bell pepper, finely chopped 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped 1/2 green bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (170g) tuna, drained 1 can (170g) tuna, drained
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the onion, bell peppers, jalapeno, and garlic. Sauté until the vegetables are softened.
4. 4.
   Add the tuna, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles from the dough.
7. 7.
   Place a spoonful of the tuna filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   Transfer the empanadas to the prepared baking sheet. Brush the tops with beaten egg wash.
9. 9.
   Bake for 15-20 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Tuna — Make sure to drain the canned tuna well to remove any excess liquid before using it in the filling.

Tips & Tricks

• If you prefer a spicier filling, you can add more jalapeno peppers or even a dash of hot sauce.
• Serve the empanadas with a side of salsa or guacamole for an extra burst of flavor.
• You can make the empanadas ahead of time and freeze them. Just bake them from frozen, adding a few extra minutes to the cooking time.

Serving advice

Serve the Mexican Tuna Empanadas warm as an appetizer or main course. They pair well with a fresh green salad or Mexican rice.

Presentation advice

Arrange the empanadas on a platter and garnish with chopped fresh cilantro or a sprinkle of paprika for an attractive presentation.