colombian

Colombian Style Tuna Empanadas with Lime Aji

This dish pairs lime juice with pre-cooked corn flour, yellow potato, boiled and diced and scallion, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

76 g Carbohydrates

21 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

72g pre-cooked corn flour (masarepa) 262 kcal
136g warm water 0 kcal
110g canned tuna in water, drained 128 kcal
102g yellow potato, boiled and diced 79 kcal
17g scallion, finely sliced 6 kcal
13g lime juice 4 kcal
10g cilantro, finely chopped 4 kcal
7g jalapeno, minced 2 kcal
19g vegetable oil for air frying or brushing 168 kcal
0.64 tsp (1g) kosher salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

pre-cooked corn flour (masarepa)warm waterkosher salt
Stir masarepa, salt, and warm water in a bowl; rest 5 minutes until a soft dough forms.
canned tuna in wateryellow potatoscallionlime juicekosher saltblack pepper
In another bowl, mix tuna, potato, scallion, lime juice, and black pepper. Taste and adjust salt.
Divide dough into 3 portions; flatten each into a circle. Place filling in the center and fold into half-moons, sealing edges.
vegetable oil for air frying or brushing
Heat vegetable oil in a small pan to 350 F (175 C). Fry empanadas 2-3 minutes per side until golden.
lime juicecilantrojalapenokosher salt
For the quick aji, stir cilantro, minced jalapeno, a pinch of salt, and a squeeze of lime (use extra lime if needed) with 1-2 tsp water.
lime juice
Serve empanadas hot with the lime aji on the side.