Tuna Empanadas

Tuna Empanadas
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 16

Perfect as an appetizer or as a meal!


  • 2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
  • 12 tsp. cumin
  • 12 tsp. chili powder
  • 1 can (14.5 oz.) diced tomatoes with chilies, drained well
  • 112 cups shredded Mexican blend cheese
  • 2 frozen pie crusts


  • Preheat oven to 400°F.
  • Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
  • Unroll pie crusts and cut into 8 pieces each. Form into circles about 312 inches in diameter.
  • Place about 14 cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen.)
  • Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
  • Transfer to a wire rack to cool.
Servings Per Container: 16 Serving Size: 1 empanada (75g)
Amount Per Serving DV%*
Calories 180
Total Fat 11g 17%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 270mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 0g
Protein 9g
Vitamin A 4%
Vitamin C 4%
Calcium 8%
Iron 4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.