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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
300 kcal 2000 kcal
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Estimated macros per portion

12 g Protein
89 g Carbohydrates
23 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 85g pre-cooked corn flour (masarepa) 309 kcal
  • 160g warm water 0 kcal
  • 130g canned tuna in water, drained 0 kcal
  • 120g yellow potato, boiled and diced 92 kcal
  • 20g scallion, finely sliced 7 kcal
  • 15g lime juice 5 kcal
  • 12g cilantro, finely chopped 4 kcal
  • 8g jalapeno, minced 2 kcal
  • 22g vegetable oil for air frying or brushing 194 kcal
  • 0.75 tsp (2g) kosher salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. 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.
  2. canned tuna in wateryellow potatoscallionlime juicekosher saltblack pepper
    In another bowl, mix tuna, potato, scallion, lime juice, and black pepper. Taste and adjust salt.
  3. Divide dough into 3 portions; flatten each into a circle. Place filling in the center and fold into half-moons, sealing edges.
  4. 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.
  5. 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.
  6. lime juice
    Serve empanadas hot with the lime aji on the side.

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