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Break Fast Tapas: Tuna Empanadas Are A Great Idea…
By Michelle Threadgould / September 19, 2007
Spanish tuna empanadas are a great idea— if you like canned tuna, hard-boiled eggs, and olives. I'm not fond of all three. But, in the spirit of Yom Kippur and horizon expansion, I decided to try them out. Two days later, I am repenting. The 2.5-hour process alone was reason to atone. I’ve made paellas in less time. When I finally put the empanadas in the oven, I was so hungry that I made myself dinner and ate it while the empanadas baked. The empanadas came out crisp, flakey, and golden brown. The texture and consistency were perfect. My roommates loved them. I thought they were decent, and I was glad that I made it through the experience. When I came home the next day my roommates were still chomping on them. I resisted my urge to gag, but I dare say if you like these ingredients, go for it and you'll be delighted you did. If not, proceed with caution. If you plan to break the fast with these, make them the day before and store at room temperature. After breaking fast refrigerate if you've got any left.
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Empanada casing has the ability to make anything delicious, even canned tuna which gives me the heebie jeebies. And certainly if Michelle was cooking I would give it a try since she has yet to make a bad meal that I am aware of.
I’m actually a huge fan of tuna, and eggs, and olives… and all combinations thereof. If you are too, another easy mix (and one of my favorites) is to make a quick Salade Nicoise – one of my all-time favorites, and a hit at parties (while being easy to make). Recipes vary, but I always include the above components and my personal, popularly-despised favorite: anchovies!
if you can find the dark European/Mediterranean tuna or whatever it is, packed in olive oil (they usually have it at specialty Italian markets) i bet that would be really good in this. when i was in europe i was obsessed with the tuna there. it was darker and much more flavorful than the white albacore everyone eats here.
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