Tuna empanadas: easy homemade recipe (fried, al

Tuna empanadillas are, arguably, the most democratic tapa in Spanish cuisine. They are found in village bars and grandmothers' homes, in school snacks and Sunday aperitifs, at birthday parties and impromptu dinners. They are cheap, simple, and when well-made—with a juicy filling and a crispy crust that crackles with every bite—no one can resist a second helping.

In this guide, we show you how to make homemade tuna empanadillas from start to finish: from preparing the perfect filling to making the dough at home, covering three cooking methods (fried, baked, and air-fried) so you can choose the one that best suits your day. We include exact proportions for 20 units, sealing tricks to prevent them from opening, and creative variations for when you want to venture beyond the classic.

At Bacalalo del Mercat del Ninot, since 1990, we have been making artisan empanadillas with the same recipe we have perfected over decades. We know the product, the timing, and the mistakes to avoid. Everything you read here comes from the real experience of a stall that has been feeding Barcelona for over thirty years.

Tuna empanadillas: the quintessential Spanish tapa

The history of the tuna empanadilla actually begins with the Galician empanada. The empanada—that large stuffed pastry baked whole and cut into portions—was already a documented dish in the Iberian Peninsula in the 13th century, mentioned in Archpriest of Hita's Libro de Buen Amor and present in medieval codices as food for travelers, soldiers, and pilgrims on the Camino de Santiago. The most common filling was fish: tuna, sardines, cod, or whatever the day's catch brought.

The evolution from the large empanada to the individual empanadilla was natural. Sometime between the 18th and 19th centuries, Spanish kitchens began making small, self-contained versions that could be fried in olive oil and eaten by hand. The empanadilla inherited the essence of its big sister—tender dough, flavorful filling, portable format—but added frying, which gave it that irresistible crispy crust that made it the queen of tapas.

Today, tuna empanadillas are everywhere. Every bar in Spain has its own, every grandmother has her recipe, and every family claims theirs are the best. There is no village festival, fair, or pilgrimage without a platter of empanadillas. And although the food industry has popularized them in their frozen version (which serves its purpose, but is nothing like homemade), the homemade tuna empanadilla remains a pleasure accessible to anyone who dedicates an hour to it in the kitchen.

What differentiates a good empanadilla from a mediocre one is, above all, balance: a juicy but not watery filling, with tuna as the clear protagonist but well accompanied by sautéed onion, tomato, and that touch of hard-boiled egg that adds creaminess. And a dough that is thin but resistant, that crunches with the first bite but doesn't fall apart. If you are looking for the reference recipe for the large version, don't miss our guide to tuna empanada: Galician recipe with homemade dough.

Ingredients for the perfect filling

This recipe is calculated for 20 tuna empanadillas, a generous amount for 4-6 people as an appetizer or tapa. The proportions are what we use in our Mercat del Ninot kitchen and have been tested hundreds of times.

For the filling

• 2 cans of light tuna in oil (about 200 g drained) — good quality canned tuna makes all the difference
• 1 medium onion, very finely chopped
• ½ Italian green pepper, very finely chopped
• 200 g of homemade fried tomato sauce (or crushed tomatoes reduced in a pan)
• 2 hard-boiled eggs, chopped into small pieces
• 8-10 pitted green olives, chopped (optional but recommended)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• Salt and black pepper to taste

For coating (if frying only)

• 2 beaten eggs
• Flour for dusting

Notes on ingredients

The tuna: Always use light tuna in olive oil, not in water. The oil provides juiciness and flavor that the filling needs. Tuna in vegetable oil is acceptable, but olive oil is superior. Quality Galician preserves, like Dardo brand Light Tuna in Oil, offer tuna with a firm texture and clean flavor that flakes into generous pieces, not dry crumbs.

The tomato: Homemade fried tomato sauce is ideal because it has body, sweetness, and a touch of caramelization. If you don't have homemade, use good quality crushed tomatoes and reduce them in a pan for 10 minutes over medium heat until they thicken and lose excess water. Never use raw tomato: it will make the filling watery and the empanadillas will open when frying.

The hard-boiled egg: Adds creaminess that rounds out the filling. Boil them for 10 minutes in boiling water, run them under cold water, and chop them into irregular, not too fine pieces. Those small pieces of yolk found when biting are part of the charm.

The olives: Not mandatory, but chopped green Manzanilla olives provide a salty and acidic counterpoint that balances the sweetness of the tomato. If you use them, chop them coarsely so they are noticeable when chewing.

Homemade dough vs. store-bought dough: which to choose?

The honest answer: both options are valid and produce excellent results. Homemade empanadilla dough has a more rustic texture, a more complex flavor, and the satisfaction of making everything from scratch. Store-bought dough (the round wafers sold in any supermarket) saves time and offers a more uniform result, with thin edges that seal easily.

Homemade dough recipe for empanadillas

This homemade empanadilla dough is thin, flexible, and has a crispy crunch after frying. It yields about 20 wafers.

• 300 g all-purpose wheat flour
• 75 ml extra virgin olive oil
• 100 ml lukewarm water
• ½ teaspoon salt
• 1 pinch of turmeric or saffron (optional, for golden color)

1. Mix the flour with the salt in a large bowl. Make a well in the center.
2. Pour in the extra virgin olive oil and lukewarm water. Mix with a fork from the center outwards until combined.
3. Knead on a floured surface for 5-8 minutes, until you get a smooth, elastic dough that doesn't stick to your hands. If it's dry, add water spoon by spoon. If it's sticky, add flour.
4. Form a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature. Resting relaxes the gluten and makes the dough easier to roll out.
5. Divide the dough into 20 equal portions. Roll each one out with a rolling pin on a floured surface until you get discs about 12-13 cm in diameter and 2 mm thick.

Tip: If you want perfectly round discs, use a small plate or a round cookie cutter as a guide and trim the excess. Those trimmings can be re-kneaded and will make 3-4 extra wafers.

Store-bought dough: how to get the most out of it

Brand-name empanadilla wafers (La Cocinera, Buitoni, Casa Tarradellas) work well. These tips improve the result:

• Take them out of the fridge 10 minutes before using them so they are more flexible and don't break when folded.
• Don't overfill them: a heaped tablespoon of filling per wafer is enough.
• If the edge doesn't seal well, brush the perimeter with a little water or beaten egg before closing.
• For frying, thin wafers are better (they are crispier). For baking, thicker ones hold up better without drying out.

Related Bacalalo Products

Natural Clams 20/30 Rías Gallegas Dardo Premium Pres...

View product →

Japanese Natural Clams Baymar 16/22 Rías Gallega...

View product →

Step-by-step recipe: traditional tuna empanadillas

This is the complete tuna empanadilla recipe, from sofrito to sealing. Every step has its reason.

1. Prepare the sofrito (15 minutes)

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt (salt helps the onion release water and sauté rather than fry). Cook, stirring, for 8-10 minutes until transparent and tender, without browning. Add the green pepper and cook for 3 more minutes. A good sofrito is the foundation of everything: if the onion is raw, the filling will have an aggressive flavor; if it burns, it will be bitter.

2. Add tomato and reduce (5-8 minutes)

Add the homemade fried tomato sauce and sweet paprika. Stir well and cook over medium-low heat for 5-8 minutes, until the tomato thickens and the sofrito has a dense, almost pisto-like consistency. It should be able to hold its shape on a spoon without dripping. If it remains liquid, the empanadillas will open when frying due to the pressure of internal steam.

3. Flake the tuna and mix

Remove the pan from the heat. Drain the tuna well (reserve the oil for another use; it's magnificent for dressing salads) and flake it with a fork directly over the sofrito. Mix well. Add the chopped hard-boiled egg and olives. Adjust salt and pepper. Let the filling cool completely before filling the wafers. This step is important: a hot filling moistens the dough, weakens it, and causes breakage during frying.

4. Fill the empanadillas

Place a wafer (homemade or store-bought) in the palm of your hand or on a table. Put a heaped tablespoon of filling on one half of the disc, leaving a 1 cm free edge. Don't be tempted to overfill: less filling means a more secure seal and an empanadilla that won't burst.

5. Seal with a fork

Fold the other half of the dough over the filling, forming a half-moon. First, press with your fingers to expel air from the inside (trapped air expands with heat and bursts the empanadilla). Then, seal the entire edge by pressing with the tines of a fork, making uniform marks. In addition to closing, the fork leaves that classic decorative pattern and creates a wider, more resistant seam. If using homemade dough, you can make a braided crimp by folding the edge over itself.

6. Coat (if frying only)

If you're going to fry the empanadillas, coat them just before putting them in the oil. Pass each one through flour (shake off excess) and then through beaten egg. The coating creates a golden and crispy outer layer that is the hallmark of a bar empanadilla. If you prefer them baked, skip this step and brush the surface with beaten egg to brown them.

Fried, baked, or air-fried: three cooking methods

Tuna empanadillas can be cooked in three different ways, each with its advantages. Here's the comparison:

Method 1: Fried in oil (the classic)

This is the traditional method and yields the best result in terms of flavor and texture. Heat abundant mild olive oil or sunflower oil in a deep skillet or saucepan to 180 degrees. Use a thermometer; if you don't have one, drop a small piece of bread in: it should fry immediately with vigorous bubbles.

Fry the empanadillas in batches of 3-4 units, without crowding. Flip them when the submerged side is golden (1-1.5 minutes per side). Remove them with a slotted spoon and drain on a rack or paper towels. Between batches, allow the oil to regain temperature.

Method 2: Baked tuna empanadillas

Baked tuna empanadillas are the lighter alternative. Preheat the oven to 200 degrees with top and bottom heat. Place the empanadillas on a baking sheet lined with parchment paper, without touching. Brush them with beaten egg on the surface (this will give them a golden color and shine). Bake for 18-20 minutes, until golden. Halfway through cooking, rotate the tray for even browning.

Baking tip: Spray a thin layer of olive oil on the empanadillas before putting them in the oven. This partially mimics the frying effect and improves the crust's texture.

Method 3: Air fryer

The air fryer offers an excellent compromise between frying and baking. Preheat the air fryer to 180 degrees. Place the empanadillas in the basket in a single layer (without stacking), spray a little oil on them, and cook for 10-12 minutes, flipping them halfway through. They come out crispy on the outside and juicy on the inside, with minimal oil consumption.

Note: In the air fryer, the flour and egg coating doesn't work well (it peels off). Brush the empanadillas only with beaten egg, as in the oven method.

Our artisan empanadillas: ready to fry

Making homemade empanadillas is a pleasure, but the reality is that there isn't always time. For those days, at Bacalalo del Mercat del Ninot we have the solution: our Artisan Tuna Empanadillas, handmade with the same recipe and the same ingredients we have described in this article.

These are artisan-made empanadillas, not industrial. The dough is prepared daily, the filling contains quality canned tuna, real onion and tomato sofrito, hard-boiled egg, and just the right amount of spices. They come in a pack of 4 units, ready to fry in 3 minutes or bake in 20. It's the fastest way to have a homemade-tasting empanadilla at home, because it is handmade.

If you like empanadillas but want to explore other flavors, try our Artisan Cod Brandade Empanadillas: the same dough, but with a creamy brandade filling that melts in your mouth. It's one of our customers' favorite variations at Mercat del Ninot.

Creative variations: beyond classic tuna

The empanadilla is such a versatile format that it can take almost any filling. These are the variations that are most successful among our clients:

Cod brandade empanadillas

Cod brandade — that silky cream of flaked cod, potato, olive oil, and garlic — is a spectacular filling for empanadillas. When you bite into it, the creamy texture contrasts with the crispy dough in an addictive way. It is the premium variant par excellence, and the one we sell the most at our stall. If you are interested in delving deeper into cod and its preparations, our tuna belly guide will open up a world of possibilities with quality fish.

Empanadillas with pisto

Replace the tuna with a well-reduced Manchego pisto (zucchini, eggplant, red pepper, tomato, onion). The pisto should be almost dry so it doesn't moisten the dough. It's an excellent vegetarian option that has nothing to envy the tuna version. You can add a little crumbled goat cheese for an extra touch of creaminess.

Garlic shrimp empanadillas

Chop some peeled shrimp and sauté them briefly with sliced garlic, chili pepper, and a drizzle of olive oil. Drain well (it is essential that no liquid remains) and use as a filling. The result is a seafood empanadilla with an intense flavor that works very well as a starter for a more elaborate meal.

Spinach and cheese empanadillas

Sauté fresh spinach with a clove of garlic, drain thoroughly (squeeze all the water out with your hands) and mix with cream cheese and a handful of toasted pine nuts. The filling is green, creamy and has a touch of sophistication that is surprising in such a popular format.

Mojama empanadillas

For the more adventurous: finely chop the tuna mojama, mix it with cream cheese, chopped sun-dried tomatoes, and a few drops of extra virgin olive oil. It's a gourmet, intense, and salty empanadilla, perfect to accompany with a glass of cold manzanilla.

Storage and reheating

One of the great advantages of tuna empanadillas is that they store and freeze magnificently. This makes them the perfect batch cooking: prepare a large batch and you'll have appetizers for weeks.

Freezing raw empanadillas

The best method is to freeze them raw, before cooking. Place them on a baking sheet lined with parchment paper, without touching, and put them in the freezer for 2 hours. Once firm, transfer them to freezer bags, removing the air. They will keep perfectly for 2-3 months.

Cooking without thawing

This is key: frozen empanadillas are cooked directly without thawing. To fry, place them in oil at 170 degrees (slightly less than fresh ones) for 4-5 minutes, flipping halfway through cooking. For baking, place them on a tray at 190 degrees for 22-25 minutes. For the air fryer, at 175 degrees for 14-15 minutes. Thawing them before cooking is a mistake: the dough softens, absorbs moisture from the filling, and the result is a soggy empanadilla that breaks open.

Freezing already fried empanadillas

If you have leftover fried empanadillas, you can also freeze them. Let them cool completely, place them in a freezer bag, and freeze. To eat, reheat them directly from the freezer in an oven at 180 degrees for 12-15 minutes or in an air fryer at 170 degrees for 8-10 minutes. Do not reheat fried empanadillas in the microwave: the result is a rubbery, soggy dough that loses all its appeal.

Reheating empanadillas from the previous day

If the empanadillas are from the same day or the previous day (stored in the refrigerator), the oven is your best ally. Preheat to 180 degrees, place the empanadillas on a wire rack (not directly on the tray, so air can circulate underneath) and heat for 8-10 minutes. They will regain their crispy texture almost as if freshly made. The air fryer also works well: 160 degrees, 5-6 minutes.

Conclusion

Making homemade tuna empanadillas is one of those kitchen pleasures that makes the effort worthwhile. With simple ingredients—good quality canned tuna, a patiently prepared sofrito, well-worked dough—you achieve a result that is light-years ahead of the industrial version. And with the three cooking methods we've explained, you can adapt them to any occasion: fried for a Sunday appetizer, baked for a weekday snack, air-fried for a quick dinner.

The key, as in all good cooking, lies in the raw ingredients. Quality canned tuna, homemade fried tomato sauce, and dough made with extra virgin olive oil are the three pillars upon which a memorable empanadilla is built. And if one day you don't have time but crave that same flavor, our Bacalalo artisan empanadillas are made with precisely that philosophy: real ingredients, manual preparation, and over thirty years of expertise.

If you want to continue exploring recipes with tuna and other fish, we recommend our guide to tuna with onions: the traditional seafood recipe that never fails, another classic of seafood cuisine that shares the spirit of empanadillas: simplicity, good produce, and spectacular results.

Frequently asked questions