Tuna Pastel is a staple in every Cape Verdean family gathering, and if you have never had one you are about to understand why they disappear before the platter even makes it to the table. I am stepping slightly outside my Mediterranean lane today and I have a good reason. Argentina is playing Cape Verde in the World Cup, and I could not let that moment pass without honoring a piece of my heritage. The chimichurri is my nod to Argentina. The pastel is my nod to Cape Verde. Two cultures, one plate. Sooo good!
A Quick Look at the Recipe
✅ Recipe Name: Tuna Pastel with Chimichurri
🕒 Ready In: ~ 35 minutes
👪 Serves: 20 servings
🍽 Calories: ~ 206 per serving (estimated)
🥣 Main Ingredients: Tuna, Sazon, Parsley, red wine vinegar, garlic, extra virgin olive oil
👌 Difficulty: Medium
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Seasoned tuna filling cooked down with onion, garlic, and spices, stuffed inside store bought empanada discs, and fried until deeply golden and crispy. My twist is serving them with a bright, garlicky chimichurri that is completely non-traditional and completely right.
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Why You'll Love This Recipe
Store-bought empanada discs make this weeknight friendly. No homemade dough required, and the result is just as good.
The tuna filling is deeply savory. Onion, garlic, paprika, sazon, and parsley cooked down until the filling is dry enough to stay inside the pastry without making it soggy.
That chimichurri though. Parsley, garlic, red chili, red wine vinegar, and olive oil. It is bright, herby, and slightly spicy and it is the dipping sauce these pastels were born to meet.
Air fryer option included. Fry them for the crispiest result or air fry at 390F for 5 minutes for a lighter version. Both work beautifully.
Tuna Pastel with Chimichurri Video
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Ingredient Notes
Canned Tuna in Olive Oil: Look for Portuguese or Italian tuna in extra virgin olive oil at specialty grocery stores or online. The olive oil it is packed in adds richness to the filling. If you use tuna in water, drain it very well and add a small drizzle of your own olive oil to the pan before cooking to compensate.
Sazón con Azafrán: Seasoning blend that contains saffron and gives the filling a beautiful golden color and a subtle earthy depth. Look for it in the Latin American section of most grocery stores under the Goya brand. It is optional but it adds a warmth to the filling that is hard to replicate with substitutions.
Store-Bought Empanada Discs: Brands like Goya sell frozen discs. They are perfectly sized and fry up beautifully. Keep them covered with a damp cloth while you work so the edges stay pliable enough to seal properly with a fork.
The Chimichurri: The resting time is important. The garlic and chili bloom into the oil as it sits and the whole sauce becomes more complex and cohesive. Make it first, let it sit, and it will taste noticeably better by the time the pastels come out of the pan.
Substitutions & Variations
No sazon con azafran? A small pinch of turmeric for color and a pinch of cumin for depth gets you close. The filling will look slightly different but still very good.
Want to make these ahead? Assemble the uncooked pastels and freeze them in a single layer on a sheet pan, then transfer to a zip lock bag. Fry them from frozen at the same temperature without thawing, adding an extra minute or two to the cook time. This is a great time saver for parties. Fifteen
No fresh parsley for the chimichurri? Fresh cilantro works as a substitute and adds a slightly different but equally bright herby note that pairs well with the tuna.
FAQ
Yes. Assemble the uncooked pastels and freeze in a single layer on a sheet pan. Once frozen transfer to a zip lock bag. Fry straight from frozen at 325F adding an extra 1 to 2 minutes to the cooking time. Do not thaw before frying as they will become soggy.
Either the filling was too wet before assembling or the edges were not sealed properly. Make sure the filling is cooked until most of the moisture has evaporated before filling the discs. Press the edges firmly and crimp all the way around with a fork leaving no gaps.
Yes! I wanted to show you the traditional way but they come out delicious baked or air-fried. Brush with olive oil and bake at 400F for 20 to 25 minutes until golden, or air fry at 380 for 7 minutes.
More Tuna Recipes You'll Love
- Caprese Tuna Melt Wrap10 Minutes
- Creamy Calabrian Chili Tuna Pasta20 Minutes
- Mediterranean Tuna Pasta30 Minutes
- Stuffed Tuna Potato Cakes35 Minutes
⭐️ Recipe
Tuna Pastel with Chimichurri
Ingredients
Tuna filling
- 3 cans good quality tuna in olive oil drained
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 3 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoon sazon con azafran
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh cilantro chopped
- salt to taste sazon is usually salty enough
For assembly and frying
- 20 store bought empanada discs thawed
- 1 cup avocado oil for frying
Chimichurri
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 cup fresh parsley finely chopped
- 6 garlic cloves finely chopped or minced
- 1 small red chili deseeded and finely chopped
- 1.5 teaspoon dried oregano
- ½ teaspoon salt or salt to taste
- ½ teaspoon black pepper
Instructions
Make the chimichurri
- Finely chop the parsley, garlic, and deseeded red chili. Add to a bowl with the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Stir well until combined. Set aside to rest while you make the filling and assemble the pastels. The longer the chimichurri sits the more the flavors develop. Make this first and do not skip the resting time.½ tsp black pepper, 1 cup extra virgin olive oil, ¼ cup red wine vinegar, 1 cup fresh parsley, 6 garlic cloves, 1 small red chili, 1.5 tsp dried oregano, ½ tsp salt
Make the tuna filling
- Heat the olive oil in a non-stick or cast iron skillet over medium-low heat. Add the diced onion and sauté for 1 to 2 minutes until softened and fragrant. Then sauté the garlic for 30 seconds.1 small yellow onion, 3 tbsp extra virgin olive oil, 2 garlic cloves
- Drain the tuna and add it to the skillet. Break it apart evenly with a wooden spoon before adding the seasonings so everything distributes evenly. Add the garlic powder, black pepper, onion powder, paprika, and sazon con azafran. Stir to combine.3 cans good quality tuna in olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 2 tsp sazon con azafran, ½ tsp black pepper, salt to taste
- Cook the tuna for 5 to 10 minutes, stirring regularly, until most of the moisture has evaporated and the filling looks slightly dry. This step is essential. Wet filling makes soggy pastels that do not crisp up properly. The filling should hold together when pressed but not be wet.
- Stir in the fresh parsley and cilantro. Let the filling cool slightly before assembling.2 tbsp fresh parsley, 1 tbsp fresh cilantro
Assemble the pastels
- Keep the thawed empanada discs covered with a damp cloth while you work so the edges stay pliable. Place one disc on a clean work surface. Spoon 2 tablespoons of tuna filling into the center of the disc. Do not overfill or the edges will not seal properly.20 store bought empanada discs
- Fold the disc over the filling to form a half moon shape. If the edges feel dry, dampen your fingertip with a little water and run it along the edge before sealing. Press the edges firmly together then use the tines of a fork to crimp and seal all the way around. Make sure there are no gaps. Repeat with all 20 discs.
Fry the pastels
- Heat the avocado oil in a large heavy skillet over medium heat until it reaches 325F. Use a thermometer if you have one. Oil that is too hot will brown the outside before the disc is fully cooked through. Oil that is not hot enough will make the pastels absorb oil and turn greasy.1 cup avocado oil for frying
- Carefully add 4 to 5 pastels to the oil in a single layer without overcrowding. Fry for 1 to 2 minutes per side until deeply golden all over. Transfer to a paper-towel-lined plate or wire rack. Make sure the oil comes back to temperature with each batch. Repeat with the remaining pastels.
Air fryer option
- If using an air fryer, lightly brush each pastel with olive oil. Air fry at 390F for 7 minutes until golden and crispy. No need to flip.
Serve
- Serve the hot pastels immediately with the chimichurri on the side for dipping. These are best eaten hot while the pastry is still crispy.
Diamant santos says
Love it