Lunch · 50 min · argentinian

Empanadas de Atún

If you like pizza dough, you’ll love this Argentinian lunch — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 480 g Pizza dough
• 2 cans Tuna
• 1 Onion
• 1 Red bell pepper
• 1/2 cup Tomato sauce
• 2 Hard-boiled eggs
• 1/4 cup Green olives
• 1 tsp Paprika

Steps

1. Soften the onion and bell pepper, stir in the tomato sauce and paprika, and simmer 8 minutes into a thick sofrito.
2. Fold in the drained tuna, chopped egg, and olives; the filling should be chunky, not pasty. Chill well.
3. Fill and crimp each empanada, then bake at 400°F for 18–20 minutes until golden.
4. These are the Friday classic — serve warm with a squeeze of lemon if you like it bright.
5. These freeze brilliantly after baking — reheat from frozen at 375°F for 12 minutes and they taste fresh-made.

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