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Tuna Empanada

This traditional Spanish tuna empanada is a spectacular savoury bake that makes for a satisfying high-protein meal. Golden, buttery puff pastry encases a rich filling of high-quality tuna, soft sautéed vegetables, and sliced hard-boiled eggs. The addition of salty Serrano ham provides a wonderful depth of flavour, ensuring every bite is perfectly balanced. It is a classic Mediterranean dish that looks impressive yet remains simple to prepare, especially when using shop-bought pastry.

Ideal for a weekend lunch or a light dinner served with a crisp green salad, this empanada is equally delicious served warm from the oven or at room temperature. Because it can be assembled in advance and chilled, it is a brilliant option for stress-free entertaining or as a nutritious addition to a garden picnic. The high protein content from the tuna and eggs makes it a nourishing choice for those seeking a hearty, homemade pastry dish.

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Ingredients for Tuna Empanada

  • 1 tablespoon olive oil

  • 2 medium plum tomatoes, seeded, finely chopped

  • 1 medium green pepper, finely chopped

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 450g high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked

  • 2 large hard-boiled eggs, peeled, sliced

  • Nonstick vegetable oil spray

  • 1 17.90g package frozen puff pastry (2 sheets), thawed

  • 60g thinly sliced Serrano ham or prosciutto

  • 1 large egg, beaten to blend (for glaze)

Heat oil in heavy medium skillet over medium-high heat. Add tomatoes, pepper, onion, and garlic; sprinkle with salt and pepper and sauté until vegetables are soft, stirring often, about 10 minutes. Transfer to bowl. Add tuna and sliced eggs; toss gently to distribute evenly. Season filling with salt and pepper; set aside to cool completely.

Spray rimless baking sheet with nonstick spray. Roll out 1 pastry sheet on floured surface to 12x16-inch rectangle. Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15-inch rectangle. Place atop filling, pressing on edges to seal. Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD: Can be made 4 hours ahead. Cover; chill.

Preheat oven to 232°C. Bake empanada uncovered until crust is browned and crisp, about 25 minutes. Slide onto platter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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