1 bunch fresh mint
1 bunch fresh coriander
1 bunch fresh flat-leaf parsley
2 tbsp red wine vinegar
150ml extra virgin olive oil
2 tbsp extra virgin olive oil
1 medium white onion, peeled and
1 small carrot, peeled and diced
1 small potato, peeled and diced
1 large tin tuna (135g), drained
60g green olives, pitted and finely chopped
1 ½ tbsp capers, drained
1 ripe tomato, grated and skin discarded
3 tbsp flat-leaf parsley, finely chopped
1 tsp smoked paprika
½ tsp ground cumin
1 packet (24) wonton wrappers
vegetable oil, for frying
1 To make the herb sauce, place herbs in a food processor and blend. Add the vinegar, and season with salt and freshly ground black pepper. Slowly add the olive oil and blend until smooth. Transfer to a container or bowl until ready to use.
2 Heat the olive oil in a large frying pan over medium heat. Sauté the onion, carrot and potato for about 15 minutes until softened, stirring occasionally.
3 Add the tuna, olives, capers, grated tomato, parsley, paprika, cumin and some salt. Stir mixture well and cook for a few more minutes. Transfer to a bowl to cool.
4 To make the empanadas, place a wonton wrapper on a flat surface and add 2 teaspoons of filling. Dip your fingers in a small bowl of cold water and moisten the edges of the wonton wrapper with your fingers. Fold wrapper over the filling, making a half-moon shape and pinch the edges firmly to close. Repeat process with remaining wonton wrappers.
5 Heat vegetable oil to 180˚C in a large, high-sided frying pan and fry the empanadas in batches for 5 minutes, turning them once or twice, until golden brown. Drain on kitchen paper. Serve immediately with the herb salsa.
Empanadas typically have a meat filling but here it’s tuna – from a can. A gutsy pinot gris could work, as would a crisp dry rosé, but as the weather is still cool, I’ve opted for a light red. The Minnow is in the GSM mould but at the lighter end of the spectrum. There’s no shiraz in the blend but there’s a splash of carignan to add spice and some earthy flavours. It’s a juicy red with modest tannins that won’t challenge the paprika and sufficient flesh to work with the intense flavours of the tuna empanadas.