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Tuna empanadas

with herb salsa

Serves 6

Preparation time 30 minutes

cooking time 30 minutes

Text and Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


Herb saUCE
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-sized white onion, peeled and finely chopped
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


1To make the herb sauce, place herbs in a food processor and blend. Add the vinegar and season with sea 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.

2Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot and potato and saute 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 and allow to cool.

4To 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 wonton wrapper over the filling, making a half moon shape and pinch the edges to make sure each empanada is firmly closed. Repeat process with remaining wonton wrappers.

5 Heat vegetable oil to 180C 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 then serve immediately with the herb sauce for dipping.

Wine Match

2017 La Linea Mencia,
Adelaide Hills, A$29

Tuna, capers and olives bring their bold flavours to this tasty finger food with the plethora of herbs in the dipping sauce adding a fresh note to the dish. As ever, a rosé (or rosado, as we’re in Spain) would be an easy choice but the energy and sparkle of mencia makes for a more edgy combination. Mencia hails from Galicia and is considered to be the gamay of Spain. Australian wine producers are playing with mencia and Peter Leske’s La Linea is one of the best. The flavours are more savoury than sweet-fruited; the modest tannins sit calmly with the spike of paprika while the wine’s fresh acidity interplays with the herb sauce's vivacity.