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Miguel Maestre

Tuna Empanada

Recipe by Miguel Maestre from Boys Weekend

Tuna Empanada

Ingredients

  • 4 Tuna Fillets sliced thin and cooked rare
  • 4 Hard boiled eggs sliced
  • 4 Large slices of tomato
  • 4 Sliced white bread
  • 1 White onion diced
  • 1 clove Garlic diced
  • 50 g Olive cheeks
  • 1/2 bunch Parsley
  • 4 sheets Brick pastry

Method

  1. Sauté garlic, onion, olives and parsley in pan on medium heat.
  2. Brush pastry with olive oil.
  3. Place tuna slice on pastry. Then place the egg slice, the tomato slice and the bread slice on top of that.
  4. Spoon some of the sauté mix on top and fold up the parcel.
  5. Crisp in pan until golden brown.
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