argentine

Tuna Empanada Skillet Pie

Name: Tuna Empanada Skillet Pie
Yield: 1 serving
Cuisine: argentine
Ingredients: 130 g tuna in water, drained; 69 g onion, diced; 78 g red bell pepper, diced; 104 g tomato, diced; 9 g olive oil; 95 g pie crust dough, refrigerated; 43 g egg; 2 g smoked paprika; 0.87 g dried oregano; 2 g salt; 0.87 g black pepper

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

14 g Protein

61 g Carbohydrates

41 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

130g tuna in water, drained 0 kcal
69g onion, diced 28 kcal
78g red bell pepper, diced 24 kcal
104g tomato, diced 19 kcal
9g olive oil 80 kcal
95g pie crust dough, refrigerated 428 kcal
43g egg 61 kcal
2g smoked paprika 6 kcal
1g dried oregano 3 kcal
2g 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.