Galician tuna empanada with melting onions (Empanada Gallega de atún) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 174) by Anya Von Bremzen

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Notes about this recipe

  • LKrishnan81 on August 01, 2020

    Made this with slightly less tuna than required. I think there needs to be a higher proportion of sofrito to tuna for my liking. Otherwise, a lovely dish for leftovers and packed lunches.

  • veronicafrance on October 15, 2016

    I didn't entirely stick to the recipe; I used red peppers from a jar instead of fresh, capers instead of olives, and puff pastry instead of the yeast-based pastry she suggests. So take my review with a pinch of salt. I liked the fact that the onions and tomato kept the filling moist, but for me the paprika was overpowering; I'd use less if I made them again. They were definitely a lot better than my one other attempt at empanadas, which bordered on inedible.

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