I remember the first time I tried making these tuna pastries, I think it was about three years ago. I completely messed up the dough. I added too much flour; I don’t know, it was November, cold, and I kept wanting to add more, afraid it would stick. They turned out as hard as rocks, but we still ate them, mostly laughing at the failure. Since then, I don’t know exactly why, but I’ve kept coming back to this combination because everyone in my family appreciates these kinds of snacks that can be nibbled on while chatting or even packed for the next day. Honestly, I’ve improved this recipe each time: once I added green onions, another time some chopped olives; it’s not set in stone, I always go with what I feel like and what I find in the cupboard. Let me tell you how I make them and why I think these pastries are worth making and remaking. Oh, and if you fry them just right, with a crispy breadcrumb coating and juicy filling... you won’t need anything else on the side, I swear.
In terms of quick info, I divide it like this: about 2 hours from start to finish, although most of that time the dough is just rising, and you can attend to other things. You’ll get around 16-20 pieces, depending on how big you cut them (I usually make them about palm-sized, so they’re not too small to fold without getting annoyed). It’s not complicated, but I’d say it’s good to have a bit of patience – it’s that level of “I know how to make an omelet, I can try making pastries.” Make sure you have some space on your work surface and the willingness to get your hands a bit messy.
What convinced me to make these often? First of all, because tuna filling isn’t necessarily something typical for us, and people are always surprised: “What did you put in here that makes it so good?” It’s a recipe that works for gatherings with friends, family meals, and when you want to do something different with the cans of tuna sitting at the back of the cupboard. And, I don’t know about others, but for me, if there are leftovers, they’re good cold too – in fact, I think the flavor is even better the next day, I don’t know why. Plus, once you make them once, you’ll figure out where you can adjust according to your taste. That’s what I appreciate the most: flexibility. And you don’t need fancy ingredients or things that require a magnifying glass to find at the supermarket; everything is pretty basic.
Alright, here’s what you need, in the order I use them (with genuine explanations, not just throwing them out like an inventory):
For the dough:
- 2 eggs – one goes into the dough, the other will be used for brushing, I’ll explain below; the egg binds and adds a bit of color
- 1 cube of fresh yeast, that’s 25g (if you don’t have it, a packet of dry yeast works too, but I prefer fresh, it rises better)
- 50g melted margarine (you can swap it for butter if you want, but they really turn out flaky with margarine)
- 500ml milk (I use 3.5% milk, it makes the dough fluffier; if you use skim milk, it’s okay, but a bit drier)
- 1 kg white flour (since I’ve had the experience of adding too much... tip: set some aside, don’t add it all at once!)
- a good pinch of salt, not just a knife tip, or else they’ll taste bland
For the filling:
- 3 cans of tuna (I use tuna in its own juice, but oil works too if you drain it well)
- 1 large onion (or 2 small ones, sweet, not too spicy; if you like green onions, you can use those too)
- 2 eggs (one for mixing with the tuna, one for dipping the pastries before breading)
- salt and pepper to taste (I prefer fresh pepper, but everyone has their own preferences)
- breadcrumbs (about a cup, but have more on hand, so you don’t run out at the end)
And don’t forget: oil for frying, about 300-400ml, enough to cover the pastries halfway.
My method (the steps, with notes from the experience of a few tries):
1. Start with the dough, as it needs time to rise. Warm the milk, don’t boil it, just make it lukewarm – if you stick your finger in, it shouldn’t burn, but it shouldn’t be cold either, or the yeast won’t activate. Put the yeast in a large bowl (I use a glass dish or whatever I have clean at hand), pour the lukewarm milk over it, and stir until it dissolves. Let it sit for about 5 minutes to get going.
2. Crack one egg and beat it lightly with a fork. Add it to the milk and yeast mixture. Here I also add the melted margarine (be careful that it’s not hot, so you don’t scald the yeast!), plus the salt. Start adding the flour gradually, not all at once – learn from my initial mistake. Knead until you have a soft, elastic dough that doesn’t stick to your hands. If it feels too sticky, add a bit more flour, but don’t overdo it.
3. Cover the bowl with a clean towel and let it rise in a warm place for about an hour. Don’t disturb it, even if it seems like it’s not rising immediately. Sometimes it takes longer for me, depending on the yeast and how warm it is in the house. It should double in volume, that’s the goal.
4. In the meantime, make the filling. Peel the onion and chop it as finely as you can – if you don’t mind the texture, you can leave it a bit larger, but I prefer it finely chopped so there aren’t big pieces in the pastry. Sauté it in a bit of oil over medium heat until it turns golden (don’t burn it, or it’ll taste bitter). Let it cool a bit.
5. In a bowl, put the well-drained tuna (really well drained, so the juice doesn’t leak when you roll the pastries), add the cooled onion, one beaten egg, salt, and pepper to taste. Mix everything with a fork until you have a somewhat homogeneous paste. If you want to add something extra (capers, olives, diced roasted peppers), now’s the time.
6. When the dough has risen, turn it out onto a floured surface. Knead it for another minute, then roll it out with a rolling pin to about a finger’s thickness (1 cm, but no thinner). Cut squares or rectangles – about palm-sized, around 8x10 cm. You should have about 16-20 pieces.
7. On each piece, place about a tablespoon of filling (don’t overfill, or it will break when you fold it). Fold the edges over, pressing them gently to seal (if you feel they won’t stick, you can brush the edges with a bit of beaten egg beforehand).
8. Now comes the “breading” part, which gives that nice crust. Prepare 3 plates: one with flour, one with beaten egg (the second egg), and one with breadcrumbs. Dip each pastry first in the flour, then in the egg, and finally in the breadcrumbs. Don’t skip any step, or the crust won’t turn out right.
9. Heat the oil well in a heavy-bottomed pan (don’t put too many in at once, or the temperature will drop too much). Fry on both sides until golden, about 3-4 minutes on each side. Remove them to paper towels to absorb the excess oil.
10. You can serve them hot, but honestly, they’re also good cold, the next day, at the office, on the go, or at a picnic, if they make it that far.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush the rising; if the dough is sluggish, move it near the stove or the preheated oven. Avoid cheap dry yeast, it’s harder to get that fluffiness.
- If you like an extra crispy crust, you can use panko breadcrumbs or mix breadcrumbs with seeds (poppy, sesame).
- The filling shouldn’t be too wet; otherwise, the pastry will fall apart when frying. Make sure the tuna is well-drained, and the onion is cooled before adding it to the fish.
- Don’t leave the pastries wrapped too long before frying, or the dough starts to get moist and won’t crisp up well.
- Watch the oil temperature – if it’s too cold, they’ll absorb oil; if it’s too hot, they’ll burn on the outside and stay raw inside. Test with a small piece of dough first.
Ingredient substitutions and adaptations:
- If you’re lactose intolerant, you can use plant-based milk (unsweetened soy or rice), but know that the texture will be slightly different.
- For a gluten-free version, use gluten-free flour and special breadcrumbs; the dough won’t be as elastic, but it can still be made.
- If you want to avoid frying, try brushing them with egg and baking them in the oven at 190°C for about 20-25 minutes, but they won’t be as crispy as in the pan.
- The filling can be changed to tuna in oil (drained), sardines, chopped chicken breast, or even sautéed mushrooms for a vegetarian option.
Variations:
- You can add chopped dill, roasted peppers, hot peppers, or even a bit of lemon for freshness to the filling.
- If you like, you can sprinkle a bit of coarse salt or chili flakes on top of the pastries right after you take them out of the pan.
Serving ideas:
- They’re great as an appetizer at a big meal, with lemon slices and a tangy cream (like yogurt with garlic).
- For a picnic or at the office, pack them in a container, and they last without refrigeration for 8-10 hours.
- They pair well with cabbage salad or sliced tomatoes.
- If you’re making a complete menu, serve them alongside a cream soup or even for a late weekend breakfast.
Frequently asked questions
1. Can I use tuna in oil for this recipe?
Yes, it works very well. Just be sure to drain it carefully; otherwise, the filling will be too greasy and won’t bind as well. You can even pat it dry with a paper towel if you want to be sure.
2. Can I make the dough with dry yeast?
Yes, of course. One packet (7g) of dry yeast replaces the cube of fresh, just make sure to activate it in warm milk and let it sit for a few minutes before mixing with the other ingredients.
3. If I don’t have breadcrumbs, what can I substitute?
You can use fine cornmeal (it will turn out a bit different, but still crispy) or crushed cornflakes. I’ve also tried using dried bread crumbs processed in a food processor, and that works fine too.
4. Can the pastries be frozen?
Yes, but it’s best to freeze them after you’ve prepared them (but before frying). Arrange them on a tray, put them in the freezer until they harden, then place them in bags. When needed, fry them directly from frozen, just know they will take a bit longer in the pan.
5. How do I avoid the dough turning out tough?
Don’t add all the flour at once! Knead until it’s pulling away from your hands, and it’s much better to have a slightly sticky dough than a tough one. If you add the margarine when it’s too hot, it can kill the yeast, so be careful with the temperature of the ingredients.
Nutritional values (approximately)
These pastries, if made in the classic way, have about 200-220 kcal/piece when fried. The dough has carbohydrates and some fats from the milk and margarine, while the filling brings protein from the tuna and eggs. One piece has around 20g of carbohydrates, 8-10g of protein, and 9-11g of fat (depending on how much breadcrumbs and oil are absorbed during frying). They have some calories, but honestly, they are filling and satisfy hunger. If you bake them, the fat content decreases a bit, but it’s not exactly a diet dish. For lighter versions, you can use skim milk, tuna in water, and as little breadcrumbs as possible. Overall, they’re not as heavy as other fried foods; they also contain fiber and omega-3 from the tuna – definitely not something to throw away, even if they are fried.
How to store and reheat
If you have leftover pastries, place them in a container with a lid and keep them in the fridge for up to 3 days. You can reheat them in the oven at 180°C for about 8-10 minutes, directly on the rack, so they don’t get soggy (in the microwave, the crust will soften, so I don’t recommend it if you want them to stay crispy). Frozen, they last for a month – fry or bake them directly without thawing. If you take them on the go, they can last at room temperature until evening, but don’t leave them in the heat during summer. After they cool down, don’t cover them immediately to avoid them getting moist. That’s basically the story and my experience with them – if you have patience and enthusiasm, you’ll definitely repeat this recipe multiple times because nobody sits around counting pastries at the table.
In terms of quick info, I divide it like this: about 2 hours from start to finish, although most of that time the dough is just rising, and you can attend to other things. You’ll get around 16-20 pieces, depending on how big you cut them (I usually make them about palm-sized, so they’re not too small to fold without getting annoyed). It’s not complicated, but I’d say it’s good to have a bit of patience – it’s that level of “I know how to make an omelet, I can try making pastries.” Make sure you have some space on your work surface and the willingness to get your hands a bit messy.
What convinced me to make these often? First of all, because tuna filling isn’t necessarily something typical for us, and people are always surprised: “What did you put in here that makes it so good?” It’s a recipe that works for gatherings with friends, family meals, and when you want to do something different with the cans of tuna sitting at the back of the cupboard. And, I don’t know about others, but for me, if there are leftovers, they’re good cold too – in fact, I think the flavor is even better the next day, I don’t know why. Plus, once you make them once, you’ll figure out where you can adjust according to your taste. That’s what I appreciate the most: flexibility. And you don’t need fancy ingredients or things that require a magnifying glass to find at the supermarket; everything is pretty basic.
Alright, here’s what you need, in the order I use them (with genuine explanations, not just throwing them out like an inventory):
For the dough:
- 2 eggs – one goes into the dough, the other will be used for brushing, I’ll explain below; the egg binds and adds a bit of color
- 1 cube of fresh yeast, that’s 25g (if you don’t have it, a packet of dry yeast works too, but I prefer fresh, it rises better)
- 50g melted margarine (you can swap it for butter if you want, but they really turn out flaky with margarine)
- 500ml milk (I use 3.5% milk, it makes the dough fluffier; if you use skim milk, it’s okay, but a bit drier)
- 1 kg white flour (since I’ve had the experience of adding too much... tip: set some aside, don’t add it all at once!)
- a good pinch of salt, not just a knife tip, or else they’ll taste bland
For the filling:
- 3 cans of tuna (I use tuna in its own juice, but oil works too if you drain it well)
- 1 large onion (or 2 small ones, sweet, not too spicy; if you like green onions, you can use those too)
- 2 eggs (one for mixing with the tuna, one for dipping the pastries before breading)
- salt and pepper to taste (I prefer fresh pepper, but everyone has their own preferences)
- breadcrumbs (about a cup, but have more on hand, so you don’t run out at the end)
And don’t forget: oil for frying, about 300-400ml, enough to cover the pastries halfway.
My method (the steps, with notes from the experience of a few tries):
1. Start with the dough, as it needs time to rise. Warm the milk, don’t boil it, just make it lukewarm – if you stick your finger in, it shouldn’t burn, but it shouldn’t be cold either, or the yeast won’t activate. Put the yeast in a large bowl (I use a glass dish or whatever I have clean at hand), pour the lukewarm milk over it, and stir until it dissolves. Let it sit for about 5 minutes to get going.
2. Crack one egg and beat it lightly with a fork. Add it to the milk and yeast mixture. Here I also add the melted margarine (be careful that it’s not hot, so you don’t scald the yeast!), plus the salt. Start adding the flour gradually, not all at once – learn from my initial mistake. Knead until you have a soft, elastic dough that doesn’t stick to your hands. If it feels too sticky, add a bit more flour, but don’t overdo it.
3. Cover the bowl with a clean towel and let it rise in a warm place for about an hour. Don’t disturb it, even if it seems like it’s not rising immediately. Sometimes it takes longer for me, depending on the yeast and how warm it is in the house. It should double in volume, that’s the goal.
4. In the meantime, make the filling. Peel the onion and chop it as finely as you can – if you don’t mind the texture, you can leave it a bit larger, but I prefer it finely chopped so there aren’t big pieces in the pastry. Sauté it in a bit of oil over medium heat until it turns golden (don’t burn it, or it’ll taste bitter). Let it cool a bit.
5. In a bowl, put the well-drained tuna (really well drained, so the juice doesn’t leak when you roll the pastries), add the cooled onion, one beaten egg, salt, and pepper to taste. Mix everything with a fork until you have a somewhat homogeneous paste. If you want to add something extra (capers, olives, diced roasted peppers), now’s the time.
6. When the dough has risen, turn it out onto a floured surface. Knead it for another minute, then roll it out with a rolling pin to about a finger’s thickness (1 cm, but no thinner). Cut squares or rectangles – about palm-sized, around 8x10 cm. You should have about 16-20 pieces.
7. On each piece, place about a tablespoon of filling (don’t overfill, or it will break when you fold it). Fold the edges over, pressing them gently to seal (if you feel they won’t stick, you can brush the edges with a bit of beaten egg beforehand).
8. Now comes the “breading” part, which gives that nice crust. Prepare 3 plates: one with flour, one with beaten egg (the second egg), and one with breadcrumbs. Dip each pastry first in the flour, then in the egg, and finally in the breadcrumbs. Don’t skip any step, or the crust won’t turn out right.
9. Heat the oil well in a heavy-bottomed pan (don’t put too many in at once, or the temperature will drop too much). Fry on both sides until golden, about 3-4 minutes on each side. Remove them to paper towels to absorb the excess oil.
10. You can serve them hot, but honestly, they’re also good cold, the next day, at the office, on the go, or at a picnic, if they make it that far.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush the rising; if the dough is sluggish, move it near the stove or the preheated oven. Avoid cheap dry yeast, it’s harder to get that fluffiness.
- If you like an extra crispy crust, you can use panko breadcrumbs or mix breadcrumbs with seeds (poppy, sesame).
- The filling shouldn’t be too wet; otherwise, the pastry will fall apart when frying. Make sure the tuna is well-drained, and the onion is cooled before adding it to the fish.
- Don’t leave the pastries wrapped too long before frying, or the dough starts to get moist and won’t crisp up well.
- Watch the oil temperature – if it’s too cold, they’ll absorb oil; if it’s too hot, they’ll burn on the outside and stay raw inside. Test with a small piece of dough first.
Ingredient substitutions and adaptations:
- If you’re lactose intolerant, you can use plant-based milk (unsweetened soy or rice), but know that the texture will be slightly different.
- For a gluten-free version, use gluten-free flour and special breadcrumbs; the dough won’t be as elastic, but it can still be made.
- If you want to avoid frying, try brushing them with egg and baking them in the oven at 190°C for about 20-25 minutes, but they won’t be as crispy as in the pan.
- The filling can be changed to tuna in oil (drained), sardines, chopped chicken breast, or even sautéed mushrooms for a vegetarian option.
Variations:
- You can add chopped dill, roasted peppers, hot peppers, or even a bit of lemon for freshness to the filling.
- If you like, you can sprinkle a bit of coarse salt or chili flakes on top of the pastries right after you take them out of the pan.
Serving ideas:
- They’re great as an appetizer at a big meal, with lemon slices and a tangy cream (like yogurt with garlic).
- For a picnic or at the office, pack them in a container, and they last without refrigeration for 8-10 hours.
- They pair well with cabbage salad or sliced tomatoes.
- If you’re making a complete menu, serve them alongside a cream soup or even for a late weekend breakfast.
Frequently asked questions
1. Can I use tuna in oil for this recipe?
Yes, it works very well. Just be sure to drain it carefully; otherwise, the filling will be too greasy and won’t bind as well. You can even pat it dry with a paper towel if you want to be sure.
2. Can I make the dough with dry yeast?
Yes, of course. One packet (7g) of dry yeast replaces the cube of fresh, just make sure to activate it in warm milk and let it sit for a few minutes before mixing with the other ingredients.
3. If I don’t have breadcrumbs, what can I substitute?
You can use fine cornmeal (it will turn out a bit different, but still crispy) or crushed cornflakes. I’ve also tried using dried bread crumbs processed in a food processor, and that works fine too.
4. Can the pastries be frozen?
Yes, but it’s best to freeze them after you’ve prepared them (but before frying). Arrange them on a tray, put them in the freezer until they harden, then place them in bags. When needed, fry them directly from frozen, just know they will take a bit longer in the pan.
5. How do I avoid the dough turning out tough?
Don’t add all the flour at once! Knead until it’s pulling away from your hands, and it’s much better to have a slightly sticky dough than a tough one. If you add the margarine when it’s too hot, it can kill the yeast, so be careful with the temperature of the ingredients.
Nutritional values (approximately)
These pastries, if made in the classic way, have about 200-220 kcal/piece when fried. The dough has carbohydrates and some fats from the milk and margarine, while the filling brings protein from the tuna and eggs. One piece has around 20g of carbohydrates, 8-10g of protein, and 9-11g of fat (depending on how much breadcrumbs and oil are absorbed during frying). They have some calories, but honestly, they are filling and satisfy hunger. If you bake them, the fat content decreases a bit, but it’s not exactly a diet dish. For lighter versions, you can use skim milk, tuna in water, and as little breadcrumbs as possible. Overall, they’re not as heavy as other fried foods; they also contain fiber and omega-3 from the tuna – definitely not something to throw away, even if they are fried.
How to store and reheat
If you have leftover pastries, place them in a container with a lid and keep them in the fridge for up to 3 days. You can reheat them in the oven at 180°C for about 8-10 minutes, directly on the rack, so they don’t get soggy (in the microwave, the crust will soften, so I don’t recommend it if you want them to stay crispy). Frozen, they last for a month – fry or bake them directly without thawing. If you take them on the go, they can last at room temperature until evening, but don’t leave them in the heat during summer. After they cool down, don’t cover them immediately to avoid them getting moist. That’s basically the story and my experience with them – if you have patience and enthusiasm, you’ll definitely repeat this recipe multiple times because nobody sits around counting pastries at the table.
Ingredients
For the dough: 2 eggs, a cube of yeast, salt, 50g margarine, 500ml milk, and 1kg flour. For the filling: 3 cans of tuna, an onion, 2 eggs, salt and pepper to taste, and breadcrumbs.