Gluten-free tuna and vegetable empanada
Preparation time
Cooking time
Total time
The gluten-free tuna and vegetable empanada will appeal to everyone, whether they are celiac or not. Do you want to try it?
Recipe type: Starters
Kitchen: Spanish
Rations: 4
  • 2 gluten-free puff pastry
  • 2 green peppers
  • 1 red pepper
  • 3 cans of tuna
  • 2 boiled eggs
  • 1½ onion
  • Fried tomato
  • Olive oil
  • Sal Island
  • Oregano
  1. In a small pot, we put the 2 eggs to boil. Meanwhile, we stretch the dough to make it ready to fill.
  2. Then, in a frying pan, we are going to make the stir-fry of all vegetables: the 2 green peppers, the red pepper and the onion and a half. All well washed and cut into small cubes. Previously we will add a little olive oil. When our vegetables are well fried, we add the canned tuna (with the oil previously drained). We stir well and mix with the vegetables.
  3. The next thing will be to add the amount of fried tomato that we want (to taste), a pinch of salt and oregano (to taste). The last thing will be to take the two eggs already cooked and cut into small cubes.
  4. With all this we will have the filled with our special gluten-free dough.
  5. Next, we place one of the doughs on the baking tray, to serve as a base and we fill it evenly. Once this is done, we place the other dough on top to cover it and we are folding the edges with the help of a fork, without leaving any gaps to close.
  6. We put in the preheated oven about 220 ºC about 20 minutes. We prick the dough from above with a fork so that it does not catch air. And voila, we set aside when we consider that the dough is cooked.
If you like another type of filling you can vary this point.
Nutritional information per serving
Calories: 325
recipe by Kitchen Recipes at