🐟 Fish
Air Fryer Tuna Empanadas (Antillean Style, Gluten-Free)
Gluten-free tuna empanadas cooked in air fryer, with a flavorful filling of tuna, raisins, and Antillean spices.
🥘 Ingredients
red onion — 1
garlic cloves — 2
bell pepper — 1
neutral cooking oil — as needed
teaspoon ground coriander — 1
teaspoon paprika — 1
canned tuna (drained) — 2 (5 oz each)
raisins — 50 g (1.8 oz)
ketchup — 2 tablespoons
small bunch parsley or celery leaves — 1
warm water — 350 ml (1.5 cups)
soft vegetable butter — 50 g (1.8 oz)
teaspoon salt — 1
yellow cornmeal (preferably PAN brand) — 300 g (2.4 cups)
neutral oil for frying — as needed
👨🍳 Steps
1Finely chop the red onion, garlic, and bell pepper. Sauté in a little neutral oil over medium heat until softened, about 3-4 minutes.
2Add ground coriander and paprika, cook for 1 minute until fragrant.
3Add drained tuna, raisins, and ketchup. Cook for 2-3 minutes, breaking up the tuna with a spoon.
4Remove from heat and stir in chopped parsley or celery leaves. Let the filling cool slightly.
5In a large bowl, mix warm water, soft vegetable butter, and salt. Gradually add cornmeal, stirring with a fork until a soft, pliable dough forms.
6Divide dough into 8 equal parts. On a lightly oiled surface or between two sheets of parchment paper, press or roll each part into a thin disc (about 12 cm / 4.7 inches diameter).
7Place a generous spoonful of tuna filling on one half of each disc. Fold the other half over the filling to form a half-moon, and press edges firmly to seal. Crimp with a fork for a secure seal.
8Lightly brush or spray empanadas with neutral oil. Preheat air fryer to 180°C (350°F). Place empanadas in a single layer in the basket (work in batches if needed).
9Cook in air fryer for 10-12 minutes, turning halfway, until golden and crispy. Serve warm.
🛒 Shopping List
1 red onion, 2 garlic cloves, 1 bell pepper, neutral oil, 1 tsp ground coriander, 1 tsp paprika, 2 cans tuna (drained), 50 g raisins, 2 tbsp tomato ketchup, 1 small bunch fresh flat-leaf parsley or celery leaves, 350 ml lukewarm water, 50 g soft plant-based butter, 1 tsp salt, 300 g yellow cornmeal (PAN brand), neutral oil for frying