Ingredients
4
2 cans of Ortiz Tuna in escabeche
1 sheet of puff pastry or empanada pastry
1 can peeled whole tomatoes
1 onion
1/2 red bell pepper
1 green bell pepper
1 egg
Olive oil
Pepper
Salt
About this recipe:
Chimney for steam: So that the empanada dough bakes well and the base doesn’t end up damp, the steam must be released by making an incision in the center using a die. To keep it open during cooking, it is a good idea to make a “chimney” with a small cylinder of greaseproof paper.
1
Preheat the oven to 185 °C. Spread the dough sheet in a baking dish using greaseproof paper. Make a “chimney” in the center of one of the sides, making a hole with a die.
2
Sauté the chopped onion in a frying pan with three tablespoons of oil for 10 minutes. Add the chopped peppers and cook for 5 more minutes. Add the chopped tomatoes and cook another 15 minutes. Season with salt and pepper, place the filling on the dough and add the drained and flaked Ortiz Tuna.
3
Fold the empanada and seal it. Brush the surface with the beaten egg and bake at 185 °C for 30 minutes. Serve hot, warm or cold.
It is difficult to find a fish as versatile as Tuna. It has earned a place of honor in our kitchens. And one of its advantages is that it tastes good with everything. Take it on outings, picnics, or snacks. Tuna is much more than a salad ingredient, just use your imagination.
