argentine

Tuna Empanada Skillet Pie

This baked dish pairs pie crust dough, refrigerated with onion, diced, red bell pepper, diced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

49 g Carbohydrates

34 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

106g tuna in water, drained 123 kcal
56g onion, diced 22 kcal
63g red bell pepper, diced 20 kcal
85g tomato, diced 15 kcal
7g olive oil 62 kcal
77g pie crust dough, refrigerated 347 kcal
35g egg 50 kcal
1g smoked paprika 3 kcal
1g dried oregano 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Preheat oven to 400 F (205 C).
onionred bell pepperolive oil
Heat olive oil in an oven-safe skillet. Saute onion and bell pepper for 5 minutes until softened.
tuna in watertomatosmoked paprikadried oreganosalt
Stir in tuna, tomato, paprika, and oregano; cook 2 minutes. Season with salt and pepper.
pie crust dough
Lay the pie crust over the filling, tucking edges into the skillet. Cut 2-3 slits on top for steam.
egg
Brush with beaten egg and bake 18-22 minutes until deep golden. Rest 5 minutes before slicing.