To make this tuna-based delicacy, use about 12 ounces of water-packed tuna per pie. Roll out the crust and cook the vegetables as you would with any other traditional recipe. Before assembling ...

Add in the tuna. Roll the pastry large enough to fit into ... Brush the top of the pie with the rest of the egg and make a hole in the centre. Bake at 180°C for 35-40 minutes until golden.

This empanada is not a small turnover but a large, somewhat flat, double-crusted pie. The tuna-olive-egg combination is common, but according to the Oxford Companion to Food, Galician empanadas ...

Or so tart, so satisfying and so riffable, thanks to Kristina Felix’s spicy tuna and avocado tostadas. By Emily Weinstein Here’s something you’ll always find in my pantry: canned tuna ...