Tuna Empanada High-Protein

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★★★★★

“I never thought I could make sourdough, especially gluten-free. This made it simple.”
- Laura

1 Year Full Access to Bloom Membership

Unlock everything Bloom has to offer for a full year. No upsells, no limitations.

500+ Proven Gluten-Free Recipes

From artisan breads and sourdough to everyday meals and desserts, all tested to actually work in your kitchen.

Complete Sourdough System

Step-by-step training from starter to baking your first perfect loaf, even if you’ve never tried before.

A Free Sourdough Kit

Everything you need to start right away, so you’re not piecing things together on your own.

Exclusive Masterclasses

Deep-dive trainings on sourdough, gluten-free baking, fermentation, and more, taught in a simple, easy-to-follow way.

Access to Our Digital Books & Guides

Including our most popular baking and fermentation resources, all in one place.

Simple, Repeatable Methods

No guesswork, no overwhelm. Just clear steps that give you consistent results every time.

Ongoing Support + New Content

New recipes, new trainings, and continued guidance so you keep improving and never feel stuck.

High-Protein Tuna Empanada isn’t just a snack - it’s a balanced bite where flaky crust meets a rich, savory filling packed with lean protein, omega-3s, and real flavor.

Empanadas began in Spain as simple stuffed breads, then spread across Latin America where each region added its own spices and personality. Over time, they transformed from humble street food into a global favorite.

This version stays true to that journey but feels more in tune with today’s way of eating - lighter, cleaner, yet still deeply fulfilling.

With a rich, buttery dough and a savory, protein-packed filling of tuna and eggs, it delivers both texture and nutrition beautifully.

The slow-cooked onions and tomato add a deep, comforting flavor that makes each bite even more enjoyable.

It’s the kind of food that doesn’t just fill you up - it supports you, fuels you, and still gives that warm, homemade satisfaction.

So when tradition meets nutrition like this… isn’t that exactly the kind of recipe worth bringing into your kitchen?

And here is how to get access to our full selection of 500+ more recipes like this…

Yield:

Approx. 10–12 truffles

Total Time:

• Prep Time: 30 minutes

• Rest Time: 30 minutes

• Bake Time: 25–30 minutes

Ingredients:

• Gluten-free flour mix – 210 g

• Cold butter (82% fat) – 200 g

• Sour cream (30% fat) – 100 g

• Salt – 5 g

• Egg – for brushing

• Olive oil – as needed

• Onion (finely diced) – 200 g

• Garlic (finely minced) – 2 cloves

• Canned bell peppers (diced) – 2–3 units

• Crushed tomato – 200 g

• Wild oregano – 2 g

• Tuna (drained) – 300 g

• Olives (sliced) – 15 units

• Boiled eggs – 2–3 pcs

• Black pepper – to taste

Instructions:

1. To Make the Dough:

1. Gather the necessary ingredients.

2. In a large bowl, combine gluten-free flour mix and salt.

3. Add cold butter cut into small cubes.

4. Rub the butter into the flour using your fingertips until the mixture resembles coarse crumbs.

5. Add sour cream.

6. Mix briefly until the dough comes together. Do not overwork.

7. Flatten slightly, wrap, and rest in the fridge for at least 30 minutes.

2. To Make the Filling:

1. Heat olive oil in a pan over low heat.

2. Add diced onion, then garlic and cook gently for 10–15 minutes until soft and lightly golden.

3. Add diced peppers, cook for 1–2 minutes.

4. Add crushed tomato, oregano, salt, and a small amount of black pepper.

5. Cook for 3–5 minutes, then remove from heat.

6. Mash boiled eggs with a fork.

7. Add tuna, sliced olives and mashed eggs, and mix gently.

8. Allow the filling to cool completely.

3. To Assemble:

1. Preheat the oven to 180°C/350°F.

2. Line a rectangular baking dish (approx. 40 × 20 cm) with baking paper or lightly grease it.

3. Divide the dough into two equal parts.

4. Roll out the first portion into a rectangle slightly larger than the dish.

5. Place it into the dish, leaving some overhang on the edges.

6. Spread the cooled filling evenly.

7. Roll out the second portion of dough and place it on top.

8. Seal the edges by pressing and folding them together.

9. Lightly prick the surface with a fork to allow steam to escape during baking.

10. Brush the surface evenly with beaten egg for a golden finish.

11. Optionally, decorate the top with strips of leftover dough in a lattice pattern, as shown.

4. To Bake:

1. Bake for 25–30 minutes until golden brown and crisp.

5. To Finish:

1. Let rest for at least 20 minutes before slicing.

2. Slice and enjoy every flaky, flavorful bite.

Storage:

Store in the refrigerator for up to 3 days. Reheat in the oven for best texture. Can be frozen for up to 1 month.