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.
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.