Fish & Sea
Empanada gallega de atún
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
This large, filled pie is a piece of everyday and festive cuisine: a thin yeast dough encloses a juicy filling made of onions, peppers, tomatoes and tuna.
Timing
- Preparation: 35 min.
- Cooking/Baking: 40 mins.
- Rest time: 60 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 525 kcal
- Protein
- ≈ 24.2 g
- Carbohydrates
- ≈ 65 g
- Fat
- ≈ 17.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g wheat flour type 550 · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 550 (C214200) - 7 g dry yeast · ≈ 7 g · Assumed quantity / reference product
Backhefe getrocknet (Trockenbackhefe) (R458000) - 250 ml lukewarm water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000) - 70 ml olive oil · ≈ 63.7 g · Assumed quantity / reference product
Olivenöl (Q120000) - 2 large onions (approx. 300 g) · ≈ 300 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 2 ripe tomatoes (approx. 250 g) · ≈ 250 g · Assumed quantity / reference product
Tomate roh (G561100) - 2 cans of tuna in its own juice, 150 g drained weight each · ≈ 300 g · Assumed quantity / reference product
Thunfisch im eigenen Saft, Konserve, abgetropft (T121902) - 2 tbsp olive oil for the filling · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 1 egg for brushing · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100)
Not included in the base calculation
- 9g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g wheat flour type 550
- 7 g dry yeast
- 250 ml lukewarm water
- 70 ml olive oil
- 9g salt
- 2 large onions (approx. 300 g)
- 1 red pepper
- 2 ripe tomatoes (approx. 250 g)
- 2 cans of tuna in its own juice, 150 g drained weight each
- 2 tbsp olive oil for the filling
- 1 tsp mild paprika powder
- 1 egg for brushing
Instructions
- Knead flour, yeast, water, oil and salt for 8 minutes to form a smooth dough. Cover and let rise for 45 minutes.
- For the filling, dice onions and peppers. Simmer in 2 tablespoons of olive oil over medium heat for 12 minutes until soft. Dice tomatoes, add and simmer for 10 minutes until hardly any free liquid remains; Stir in paprika powder.
- Drain the tuna and fold it into the lukewarm vegetable mixture. Allow filling to cool completely.
- Divide dough into two pieces of approximately 60:40. Roll out a larger piece thinly into a rectangle and place on an oiled tray. Spread the filling with a 2 cm border.
- Place a smaller piece of dough as a lid, press the edges together carefully. Cut a small steam hole in the middle. Brush with beaten egg.
- Bake at 200 °C top/bottom heat in a preheated oven for 35-40 minutes until golden brown. Allow to cool for at least 15 minutes before slicing.
Tips
- The filling must no longer be hot or watery before sealing - otherwise the base will become soft.
- Instead of tuna, sardines or cooked mushrooms work specifically as a different filling option.
