Tuna Empanada Filling

🧂 Ingredients

• 3 tablespoons olive oil
• 1 medium onion

  finely chopped
• 1 cup red bell pepper

  capsicum, about 1/2 to 2/3 of pepper, chopped
• 1/2 cup green bell pepper

  capsicum, about 1/2 pepper, chopped
• 1/2 teaspoon salt
• 5 cloves of garlic

  diced
• 1/3 serrano chili

  or jalapeño, red or green, diced
• 1 roasted red pepper

  diced (canned like these [https://amzn.to/2ymjslu])
• 10 green olives

  diced
• 1.5 teaspoons paprika powder
• 1 cup tomato passata

  chopped tinned tomatoes
• 14 oz. canned tuna

  drained weight (400 g)
• Garnish: sliced roasted red peppers

  olives and green onions

Instructions

• 1 Heat a large frying pan over medium heat and add the olive oil, onions, red and
  green peppers and salt. Stir and cook for 12 minutes, stirring through a few
  times. Add the garlic and chilli halfway through. While these are cooking,
  prepare other ingredients.
• 2 The onion and peppers mix should be soft, golden and caramelised by now. Add the
  paprika powder, diced roasted pepper, olives and stir through. Add tomato
  passata and cook for 2 more minutes.
• 3 Finally, drain the tuna through a sieve making sure to squeeze out excess
  liquid. Add the fish to the pan and stir through the sauce. Taste for seasoning
  and add a little more salt if needed. Cook for 2 minutes, stir again, and it's
  done.
• 4 Transfer to an airtight container and store in the fridge for 4-5 days. This
  tuna mix can be used cold or reheated (see some ideas above).

Nutrition Info