Easy 3-INGREDIENT Tuna Melt EMPANADAS Recipe

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining creaminess.

canned tuna

🥗Healthier: cooked chicken

💰Cheaper: canned sardines

Canned sardines are often less expensive and provide similar texture.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough is more nutritious.

Drain the two 5-ounce cans of tuna in olive oil using a sieve over a bowl for easy cleanup.

Flake the tuna with a spoon and add it to a large bowl.

Shred 2 cups of semi-cured manchego cheese and add it to the bowl with the tuna.

Season the mixture with freshly cracked black pepper and mix until well combined, creating a paste.

Use two pre-made store-bought pizza doughs to make the empanadas, rolling them out to about 1/8 inch thick if necessary.

Using a 4.5-inch diameter bowl, cut out circles from the dough to form individual empanada doughs.

Sprinkle all-purpose flour on parchment paper and dust off the dough circles.

Grab about 1/4 cup of the tuna and cheese mixture and place it in the center of the dough circle.

Fold the dough over to create a half-moon shape and pinch the edges to seal.

Pierce the edges with a fork on both sides to ensure they don't open while baking.

Place the empanadas on a baking tray lined with parchment paper and continue until all are done, yielding 8 empanadas.

Brush the tops of the empanadas with the egg wash seasoned with sea salt.

Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit) and bake the empanadas.

If your oven has a broil option, bake for 11-12 minutes, then broil for 2-3 minutes for a golden crust.

Remove the empanadas from the oven and transfer them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens