Spicy Tuna and Corn Empanadas – A Healthy and Easy Canned Tuna Recipe

This recipe draws inspiration from Latin American cuisine, particularly the savory pastry known as the empanada. The dish adds a twist to this traditional favorite by combining zesty tuna and sweet corn in a spicy filling, then wrapping it all up in a light, flaky pastry.

Ingredient List:

• 2 cans of tuna in water, drained

• 1 cup of sweet corn kernels

• 1 small red onion, finely chopped

• 2 cloves of garlic, minced

• 1 jalapeno pepper, seeds removed and finely chopped

• 2 tablespoons of olive oil

• 1 teaspoon of ground cumin

• 1/2 teaspoon of smoked paprika

• Salt and pepper to taste

• 2 packages of ready-made empanada dough discs (you'll need about 16 discs)

• 1 egg, beaten, for egg wash

Preparation Steps:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Heat the olive oil in a pan over medium heat. Add the chopped onion, garlic, and jalapeno, and sauté until the onions are soft and translucent.

3. Stir in the cumin, smoked paprika, and corn kernels, and cook for another couple of minutes.

4. Add the drained tuna to the pan, breaking it up with a spoon, and mix well. Season with salt and pepper, then remove from heat and let the filling cool.

5. Place an empanada dough disc on a clean surface. Spoon about 2 tablespoons of the tuna and corn filling into the center of the disc.

6. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal. Repeat with the remaining dough discs and filling.

7. Arrange the empanadas on the prepared baking sheet and brush the tops with beaten egg.

8. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

9. Serve hot, preferably with a tangy salsa or hot sauce on the side.

Drink Pairing: A cold glass of Sangria or a light lager would work well with these empanadas. For a non-alcoholic option, try a refreshing limeade.

Chef's Tips:

• You can adjust the level of spiciness in this recipe by adding more or less jalapeno pepper, or even adding a dash of hot sauce to the filling.

• To ensure a perfectly browned and glossy finish on your empanadas, don't skip the egg wash step.

• If you can't find empanada dough discs, you could use pie crust or puff pastry as a substitute.

Cooking Time & Servings: Preparation time: 30 minutes Cooking time: 20-25 minutes Servings: 8 (2 empanadas per serving)

Nutritional Information (per serving): Calories: 320 kcal Total Carbs: 34g Sodium: 340mg Fiber: 2g Fat: 15g Protein: 13g