There are recipes that represent such a classic that we must recall them from time to time. This is what happens today with this Galician tuna empanada brought to us by Luisa, from Cocinando con mi Carmela . It is a must see!

There is no classic that is not missing at an outdoor party or field trip such as the Galician empanada. Of course, eating it in Galicia is a real pleasure, but thanks to the recipes we find online or cookbooks we can take it anywhere in Spain. So today we are going to Galician lands and we will prepare a good tuna and pepper empanada!

Obviously and as I always say, if we use quality products the result will be much richer. In the case of bonito, it must be from the North , but you can also use a good tuna that is usually cheaper and we also find it of good quality.

Galician tuna empanada

Le Creuset Stainless Steel Saute

As for the dough, if it is made at home, much better, but you also have the option of buying it, however I will leave you the recipe on how to prepare it. The trick of a good dough is to use the oil from the sofrito, I will tell you about it in the preparation.

By the way, when it comes to accompanying this classic, what better than a good fresh albariño!! But this point I leave to your choice.

We move on to the ingredients and preparation.


For the mass

  • 50 grams of water
  • 70 -80 gr of sofrito oil
  • 50 grams of white wine
  • 25 gr of fresh yeast
  • 450 gr of strong flour
  • 1 teaspoon salt
  • 1 beaten egg to paint

For the filling

  • 1/2 red bell pepper
  • 1 green bell pepper
  • 350 gr of tuna or bonito
  • 700 grams of onion
  • 100 grams of oil
  • 250 gr of crushed tomato
  • Salt and pepper to taste
  • Parsley


  1. Heat the oil in a frying pan, while cutting the onions and peppers into small pieces. When the oil is somewhat hot, we will fry everything until it is well poached -I like it to brown a little but carefully. We salt and pepper
  2. Once the sauce is ready, we can remove the excess oil (we reserve it to prepare our dough) and add the tomato. We will leave it for about 20 minutes until it is cooked.
  3. In a bowl we pour the filtered oil together with the water and the wine, mix and crumble the yeast in this mixture.
  4. We add the flour and finally the salt, and with the help of a spatula or with our hands we will mix until we obtain our dough, if a little more flour is needed without problems, many times it is needed.
  5. Once it is ready, let the dough rest for about 45 minutes, until it has doubled in volume.
  6. To stretch our dough we will help ourselves with a rolling pin , we will divide the dough in half and stretch it until it is very thin and in a circular shape, since we will place it in a round source . With the help of the same roller we can place the dough on the tray and with a fork we will prick it.
  7. At this time we will heat the oven to 180º.
  8. We will fill with our sofrito and on top we will add the tuna or shredded bonito.
  9. With the other piece of dough, we do the same, stretch and place on top. We will seal the edges with the help of a fork, in this way nothing will come out. We will make a small hole in the middle.
  10. Finally we will introduce in the oven at 190º for about 45 minutes or until we see that it is ready.

Empanada Gallega authentic

Kitchen Craft Wire Basket

I hope you like it and that you enjoy it as much as we do.


Luisa said:

Buenas Lola, no sabría decirte, yo siempre utilizo levadura fresca, no se cómo quedaría con levadura seca. Lo que sí está claro es que la levadura que utilizamos para los postres no vale, tendría que ser seca pero de panadero.

lola fernandez said:

es obligatoria la levadura fresca, puede ser seca

Luisa said:

Buenas tardes, yo suelo precalentar el horno a 180 º y luego lo subo a 190 º ya que al abrir para introducir la empanada se va un poco de calor.
El atún natural o con aceite, pero si utilizas el aceite puedes aprovecharlo en el sofrito. Saludos!

Luisa said:

Hola Fernando, en cuanto al tomate necesitarás 250 gr de una lata de tomate natural triturado. Se añade una vez que tengas listo el sofrito de cebollas y pimientos.Saludos!

Luisa said:

Buenas tardes Miguel, el tomate se añade después de tener listo el sofrito de cebollas y pimientos, y haber filtrado el aceite. Lo dejaremos 20 minutos más o menos.

Miguel Angel Ocaña Luque said:

El tomate se cocina los 20 minutos con el sofrito de las verduras o a parte y luego se mezcla con las mismas? y el atún o bonito puede ser de lata? y si es natural antes se cocina pero poco?

Fernando said:

Buenos días

Paso 2.. y añadiremos el tomate

¿Qué tomate? En los ingredientes no están incluidos. ¿Qué cantidad de tomate se necesita?

Un saludo

José said:

Buenos días.
Paso 7… horno a 180 grados.
Paso 10…horno a 190 grados.
¿No debería ser la misma?

Y sobre el atún… ¿debe ser de lata, natural o en aceite?

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