Spain’s Delicious Empanada de Atun: A Savoury Tuna Pastry

Empanada de atun, the humble yet wildly satisfying tuna pastry, is so much more than a snack. It’s a journey, a tradition, and a taste of home for many. From its origins in Spain to its spread across Latin America and beyond, this flaky delight has become a favourite for anyone with a penchant for savoury treats. Let’s explore what makes this dish so universally loved.

The Origins

The empanada, a stuffed pastry, traces its origins back to Spain. The term “empanada” comes from the Galician word “empanar,” which means “to wrap in bread.” Empanadas became a staple in Galicia and Portugal before spreading across Spanish colonies. While traditional fillings included meat, seafood fillings like tuna emerged as coastal regions embraced their bountiful fish supplies.

Empanada de atun, specifically, gained popularity in regions like Galicia, where tuna and tomatoes were abundant. The combination of flaky pastry and moist tuna filling was both practical and delicious, making it a hit among fishermen, farmers, and even the aristocracy.

Famous Fans of Empanada de Atun

Legend has it that the famous Spanish painter Francisco Goya was quite fond of empanadas. Stories from his hometown of Fuendetodos mention empanadas featuring prominently in family gatherings and local celebrations. It’s said he often enjoyed an empanada de atun alongside a glass of crisp Albariño wine.

In modern times, the empanada has been praised by chefs like José Andrés, who highlighted it as a quintessential part of Spanish cuisine. Latin American celebrities like Shakira have also been spotted indulging in empanadas, bringing the dish further into the international spotlight.

What Drinks Pair Perfectly with Empanada de Atun?

Pairing drinks with empanada de atun can elevate the experience from a casual bite to a full culinary event. Here are some of the best options:

Wine: A crisp Albariño or Sauvignon Blanc complements the tuna’s richness while cutting through the pastry’s buttery layers. For a bolder pairing, try a light Pinot Noir.

Beer: A cold, light lager or a pilsner pairs beautifully, balancing the dish’s savoury profile with refreshing effervescence. If you prefer craft beers, a citrusy IPA can also work wonders.

Non-alcoholic options: A sparkling lemonade or an iced green tea with a splash of lime provides a refreshing balance to the empanada’s richness.

Varieties of Empanada de Atun

Empanada de atun comes in countless variations, each reflecting the local ingredients and culinary traditions of its region. Here are some popular takes:

Galician-style: The classic version features a filling of tuna, tomatoes, peppers, onions, and a touch of paprika, all wrapped in a golden, flaky crust. This style is often baked as a large pie and sliced into portions.

Argentine-style: While not as common as meat-filled empanadas, the tuna version in Argentina often includes hard-boiled eggs and olives for added depth of flavour.

Mexican-style: In Mexico, empanadas de atun might incorporate spicy ingredients like jalapeños or chipotle peppers. The pastry is sometimes fried rather than baked, resulting in a crispy exterior.

Caribbean-style: In the Caribbean, you’ll find empanadas de atun with sweet corn or plantains in the filling, adding a touch of sweetness to the savoury dish.

Fusion variations: Modern chefs have experimented by adding ingredients like cream cheese, capers, or even sriracha for a contemporary twist.

What makes empanada de atun such a beloved dish worldwide? It’s the perfect combination of portability, versatility, and flavour. Whether you’re packing it for a picnic, serving it as an appetiser at a dinner party, or enjoying it as a midnight snack, this dish fits the bill. Plus, its ability to adapt to various culinary styles ensures there’s an empanada de atun for everyone.

Three Delicious Recipes to Try

Classic Galician Empanada de Atun

Ingredients:

• 2 sheets of puff pastry
• 2 cups canned tuna, drained
• 1 cup diced tomatoes
• 1 cup diced bell peppers
• 1 medium onion, finely chopped
• 1 tsp paprika
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 190°C.
2. In a skillet, sauté onions, peppers, and tomatoes until soft. Season with paprika, salt, and pepper. Add the tuna and mix well.
3. Roll out one sheet of puff pastry on a baking tray. Spread the filling evenly, leaving a 2 cm border.
4. Cover with the second sheet of pastry and crimp the edges to seal. Brush with egg wash.
5. Bake for 25–30 minutes or until golden brown. Let cool slightly before serving.

Spicy Mexican-style

Ingredients:

• 2 cups masa harina (corn flour)
• 1 ¼ cups warm water
• 2 cups canned tuna, drained
• 1 jalapeño, finely chopped
• ½ cup sweetcorn
• ½ tsp cumin
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Mix masa harina and warm water to form a dough. Divide into small balls and flatten into discs.
2. Combine tuna, jalapeño, sweetcorn, cumin, salt, and pepper in a bowl.
3. Place a spoonful of filling in the centre of each disc. Fold and press the edges to seal.
4. Heat oil in a frying pan. Fry empanadas until golden and crispy. Drain on paper towels before serving.

Creamy Fusion

Ingredients:

• 2 sheets of shortcrust pastry
• 2 cups canned tuna, drained
• ½ cup cream cheese
• 2 tbsp capers
• 1 tbsp sriracha
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 180°C.
2. Mix tuna, cream cheese, capers, and sriracha in a bowl.
3. Roll out one sheet of pastry and cut into circles. Place a spoonful of filling on each circle.
4. Fold and crimp the edges. Brush with egg wash.
5. Bake for 20–25 minutes or until golden. Serve warm or at room temperature.

Empanada de atun is more than just a dish; it’s a story of heritage, innovation, and universal love for good food. Whether you’re sticking to tradition or experimenting with flavours, it’s a dish that never fails to impress. So, grab your apron, roll up your sleeves, and bring a taste of this flaky, fishy delight into your kitchen!