Empanada de Atun, Galician Tuna Pie
This empanada gallega recipe bakes a large tuna pie in a tray: a soft olive-oil crust filled with tuna, peppers, onion, tomato and chopped egg, then cut into squares. It is not like the small Argentine empanadas already on the site — those are hand-held half-moons, while the Galician version is a big flat pie shared from the tray. One serving is about 225 g.
Empanada gallega is the big pie of Galicia, in north-west Spain, where empanadas were baked in trays and sold by the slice at markets and festivals. The name comes from the Spanish empanar, to put in bread, and the Galician version is the oldest form of the dish — a large pie of bread dough and filling, cut into squares and eaten warm or cold. Tuna is the classic filling on the Galician coast, where the fishing boats come in, though octopus, cod and meat versions are just as traditional.
Pairs well with: A simple green salad and a glass of Albariño
Provenance
Spain
Galician Classic
Mediterranean & Italy
Time Dedication
1h 45m
60m prep • 45m cook
Batch Yield
8 Servings
519 kcal per serving
1 serving ≈ 225 g
Technical Skill
Intermediate
Intermediate (Pastry & Filling)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Galician Classic
Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
A good empanada gallega is judged by the crust: golden, flaky and tasting of olive oil, with a thick layer of filling inside.
Execution Methodology & Culinary Technique
Prep Stage: Make the Dough and the Filling
60 Mins • Dough Rises 1 Hour
Mix the flour, yeast water, wine, olive oil, paprika and salt into a soft dough, knead it for 10 minutes, and leave it to rise for 1 hour. While it rises, cook the onion, peppers, garlic and tomato into a thick sofrito, then fold in the tuna and chopped egg and let the filling cool completely.
Maestro Tip: The filling must be completely cold before it meets the dough — warm filling makes the base soggy.
15 Mins Room temperature, ~20°C (68°F)
Dissolve the yeast in the lukewarm water, then mix in the flour, wine, olive oil, paprika and salt. Knead for about 10 minutes until the dough is smooth, soft and slightly tacky, then cover and leave to rise for 1 hour until doubled.
If the dough feels stiff, add water a spoonful at a time — it should be soft, not firm.
Done when: The dough is smooth, elastic, and about twice its original size.
25 Mins Medium heat, ~175°C (350°F)
Heat the olive oil in a wide pan, cook the onion and peppers over medium heat for about 15 minutes until soft and sweet, then add the garlic and tomato and cook for 10 minutes more until the mixture is thick and almost dry. Take it off the heat, fold in the flaked tuna, chopped egg and pepper, and leave the filling to cool completely.
Cook the sofrito until it is thick — a wet filling leaks and sogs the crust.
Done when: The filling is thick, glossy and fragrant, and holds its shape on a spoon.
10 Mins Room temperature, ~20°C (68°F)
Heat the oven to 200°C (400°F). Divide the dough into two pieces, one slightly larger than the other, and roll the larger piece out to fit a 30 x 20 cm baking tray. Line the oiled tray with it, leaving the edges hanging over the sides.
Roll from the centre outwards and turn the dough a quarter-turn between rolls to keep it even.
Done when: The base covers the tray with an even thickness and a little overhang all round.
10 Mins Room temperature, ~20°C (68°F)
Spread the cold filling evenly over the base, leaving a 2 cm border. Roll out the second piece of dough, lay it over the top, and fold the overhanging edges up and over to seal. Crimp the edges with your fingers or a fork, and cut a small steam hole in the centre.
Press the seal firmly all the way round — any gap will leak filling in the oven.
Done when: The pie is sealed all round with a neat crimped edge and a small hole in the middle.
35 Mins 200°C (400°F)
Brush the top generously with the beaten egg and bake at 200°C (400°F) for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling at the edges. The internal temperature should reach at least 74°C (165°F).
If the top browns too fast, cover it loosely with foil for the last 10 minutes.
Done when: The crust is deep golden and crisp, and the filling bubbles at the edges.
10 Mins Warm, ~60°C (140°F)
Rest the pie in its tray for 10 minutes, then cut it into 8 squares and serve warm or at room temperature.
Cut with a sharp knife in one firm motion — sawing drags the filling out.
Done when: The squares hold their shape, with the layers of crust and filling clearly visible.
Finishing Touches & Plating
Rest the pie for 10 minutes, cut it into 8 squares, and serve warm or at room temperature with a green salad.
Nutritional Physiology & Benefits
Energy
519
kcal / serving
Protein
25g
Complete AA
Carbs
55g
Complex
Fats
21g
Healthy
| Energy | 519 kcal |
| Protein | 25 g |
| Carbohydrates | 55 g |
| Fat | 21 g |
| Fibre | 3.8 g |
| Sugar | 3.6 g |
| Sodium | 587 mg |
| Energy | 231 kcal |
| Protein | 11 g |
| Carbohydrates | 24.6 g |
| Fat | 9.2 g |
| Fibre | 1.7 g |
| Sugar | 1.6 g |
| Sodium | 261 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin D and selenium (tuna), vitamin C (peppers), vitamin B12 (tuna and egg), iron (egg).
Protein from Tuna and Egg
About 25 g of protein per serving from the tuna and egg — a lunch that keeps you going all afternoon.
Peppers, Onion and Tomato
Sweet peppers, onion and tomato bring vitamin C and fibre, and the sofrito is cooked in olive oil.
Travels Beautifully
This pie is just as good cold as warm, so it packs for picnics, work lunches and long journeys.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Simple Green Salad
A sharp, lemony salad cuts through the rich pastry and oily tuna and keeps the meal feeling light.
Vegetables
Roasted Red Peppers
Extra roasted peppers echo the filling and add a smoky sweetness that suits the Galician flavours.
Drinks
Albariño or Sparkling Water
A crisp Galician white wine matches the tuna, and sparkling water with lemon does the same job without alcohol.
Full Menus
Gazpacho to Start
A small bowl of cold gazpacho starts the meal with something fresh before the warm, rich pie.
Complete menu
Serve the pie in squares with a simple green salad and roasted red peppers, starting with a small bowl of gazpacho.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Do Not Fill It Warm
Warm filling steams the base from the inside and turns it soggy — let it cool completely before assembling. This is general guidance, not medical advice.
Skip the Puff Pastry Shortcut
Puff pastry turns this into a different dish — the soft olive-oil crust is what makes an empanada gallega, so give the dough its hour to rise.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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