Description

This easy tuna pie recipe creates golden, crispy hand pies packed with seasoned tuna and vegetables. Perfect for quick meals, lunch boxes and meal prep!

Ingredients

Scale

2 tablespoons olive oil

1/2 cup red onion, diced

1/3 cup red bell pepper, diced

1/3 cup green bell pepper, diced

1/3 cup fresh tomato, diced

3 garlic cloves, grated

3/4 teaspoon smoked paprika

3/4 teaspoon regular paprika

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 cans tuna in olive oil, drained (8-9 ounces total)

2 tablespoons fresh lemon juice

12 empanada wrappers (store-bought)

For brushing: 2 tablespoons neutral oil OR 1 egg, whisked with 1 tablespoon water

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Instructions

Preheat oven to 425 degrees.

For the tuna filling: sauté onions, tomatoes, green and red bell peppers in 2 tablespoons of olive oil over medium heat until vegetables are very tender, around 8 minutes. Add garlic, smoked and regular paprika, and salt and pepper. Stir to combine and cook another 2 minutes. Add lemon juice and drained tuna to pan and gently mix. Remove from heat, allow to cool. Taste and adjust seasoning.
For the dough pockets: While the tuna and veggie filling is cooling, place empanada dough on a parchment covered baking sheet. Fill each dough round with 1/4 cup of tuna vegetable filling, leaving a border around the edges for sealing. Brush inside edge with water or beaten egg, then fold over dough and seal by pressing closed firmly with a fork.
Brush tops of empanadas with neutral oil or beaten egg mixture. Bake on the center rack of your oven until golden brown - 12-15 minutes. Air fryer option: preheat air fryer to 375 degrees. Air fry tuna pies in a single layer (with space in between) for 6-9 minutes, flipping halfway through cooking time for even browning. Let cool 10 minutes before serving.

Notes

Oil vs. egg wash: Neutral oil creates a crispier crust, while egg wash gives a more golden, shiny finish. The egg wash is most common here in Portugal, but I prefer the crispier crust that comes with a brush of neutral oil. Both work great!
Prevent soggy pies: Let the tuna filling cool completely before assembling—warm filling creates steam that makes crusts soggy.
Freezer friendly: Freeze assembled unbaked pies on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to cook time.
Filling variations: Swap bell peppers for diced olives, capers, or roasted red peppers. A pinch of red pepper flakes adds nice heat.
Tuna quality matters: Use tuna packed in olive oil for best flavor. If using tuna in water (drained) or packed in natural juices, be sure to taste and add more seasoning, as needed, before filling the empanada wrappers.
Size control: Each pie should have about 1/4 cup filling. Overfilling makes them hard to seal and messy to eat. (not a deal-breaker...just challenging)

Prep Time: 15
Cook Time: 15
Category: Dinner, Lunch, Snack
Method: Oven
Cuisine: American, Portuguese