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Tuna pastel with chimichurri in a white dish, garnished with fresh cilantro and red chili slices.

Tuna Pastel with Chimichurri

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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Course: Appetizer
Cuisine: portuguese
Keyword: pastel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20
Calories: 206kcal
Author: Lola Jay

Ingredients

Tuna filling

For assembly and 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
US Customary - Metric

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
    Chimichurri sauce with chopped herbs and red peppers in a white bowl on wooden table.

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
    Chopped onions being added to a skillet with oil for cooking.
  • 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
    Sautéed tuna with spices in a pan, surrounded by fresh green plants on a kitchen counter.
  • 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.
    Cooking tuna in a pan with wooden spatula and green plants in the background.
  • Stir in the fresh parsley and cilantro. Let the filling cool slightly before assembling.
    2 tbsp fresh parsley, 1 tbsp fresh cilantro
    Adding fresh herbs to a pan of cooked tuna.

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
    Preparing empanada: dough with savory filling on parchment paper.
  • 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.
    Sealing empanada dough with a fork on parchment paper with green leaves in the background.

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
    Large black pot with oil inside on a kitchen counter.
  • 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.
    Frying crispy empanadas in a nonstick pan with golden brown texture.

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.
    Person dipping empanada into chimichurri sauce.
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Video

Notes

Nutrition facts are only estimates.
Storage
Store leftover pastels in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4 to 5 minutes to restore crispiness. Avoid the microwave as it makes the pastry soft and soggy. Store the chimichurri separately in an airtight container in the fridge for up to 7 days. The chimichurri actually improves as it sits so it is worth making a full batch even if you have leftovers. Uncooked assembled pastels can be frozen for up to 2 months and fried straight from frozen.

Nutrition

Serving: 1empanada | Calories: 206kcal | Carbohydrates: 2g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 230mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 379IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg
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