Name: Cape Verdean Tuna Pastel (Pastel de Atum) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cape Verdean
Ingredients: 2 (13.58 oz) cans of imported tuna packed in olive oil; 1 small yellow onion, diced; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon onion powder; 1 teaspoon paprika; 1 packet sazon (con azafran) or 2 teaspoons annatto (optional); Few sprigs fresh parsley or cilantro, chopped; 20 store-bought empanada discs (thawed); 1 cup canola oil (for frying)

Jump to Recipe· 4.2 from 10 reviews

If you have ever wanted to experience the vibrant flavors of Cape Verde right in your own kitchen, then this Cape Verdean Tuna Pastel (Pastel de Atum) Recipe is your golden ticket. These crispy, golden pockets bursting with savory tuna and delicate spices bring a delicious balance of textures and tastes that will have your friends and family coming back for more. Perfect as a snack, appetizer, or even a light meal, the Cape Verdean Tuna Pastel is a charming dish that beautifully showcases the culinary heritage of these islands, all wrapped up in a delightful empanada form.

Ingredients You’ll Need

The image shows a close-up of a black cast iron pan filled with a textured, finely crumbled orange-brown mixture that looks soft and moist. Small pieces of light-colored onion and green leafy herbs are scattered throughout the mixture, adding contrast and freshness. The pan rests on a wooden spoon handle placed on a white marbled surface, highlighting the warm tones of the food. Photo taken with an iphone --ar 4:5 --v 7

This Cape Verdean Tuna Pastel (Pastel de Atum) Recipe relies on a handful of simple yet crucial ingredients that come together to create an authentic and flavorful experience. Each component adds its own magic—from the richness of the olive oil to the warmth of the paprika, every ingredient plays a starring role in the final bite.

Imported tuna packed in olive oil: Using tuna in olive oil brings richness and moisture to the filling while enhancing the flavor naturally.
Small yellow onion, diced: Adds a natural sweetness and a slight crunch when sautéed, balancing the savory elements.
Olive oil: Essential for sautéing the onions and building the base flavor of the tuna filling.
Salt: Enhances and brightens all the flavors without overwhelming the palate.
Garlic powder: Provides a subtle yet distinct depth of flavor that complements the tuna perfectly.
Black pepper: Adds a gentle heat that lifts the overall taste.
Onion powder: Reinforces the savory foundation created by fresh onions.
Paprika: Brings warmth and a hint of smokiness that is signature to the Cape Verdean palate.
Sazon con azafran or annatto: Optional but highly recommended for color and a slight earthy flavor that is traditional.
Fresh parsley or cilantro, chopped: Brings brightness and freshness to the filling, balancing richness.
Store-bought empanada discs: Convenient and reliable for getting that perfect flaky, golden crust every time.
Canola oil for frying: A neutral oil that ensures crispy, evenly cooked pastel without overpowering the flavors.

How to Make Cape Verdean Tuna Pastel (Pastel de Atum) Recipe

Step 1: Prepare the Tuna Filling

Start by heating olive oil in a non-stick or cast iron skillet over medium-low heat, then add the diced onions. Sauté just until they release their aroma and start to soften—about 1 to 2 minutes. Next, add the tuna packed in olive oil, breaking it apart with a wooden spoon. Sprinkle in all your dry seasonings: salt, garlic powder, black pepper, onion powder, paprika, and if you’re using, sazon con azafran or annatto. Stir everything together, cooking for 5 to 10 minutes until most of the moisture has cooked off but the tuna remains tender and moist. Finally, toss in the freshly chopped parsley or cilantro for a burst of freshness that brightens the filling beautifully.

Step 2: Assemble the Pastel

Lay out your empanada discs on a clean surface and spoon approximately two tablespoons of the tuna filling into the center of each disc. Fold the disc over so the edges meet, forming a half-moon shape. Press the edges firmly together with the tines of a fork to seal, ensuring that no filling escapes during frying. If the dough feels dry, lightly moisten the edges with a wet finger before sealing. Don’t forget to flip the pastel over and crimp the other side of the edge as well for a secure seal.

Step 3: Fry the Pastel

Heat about one cup of canola oil in a deep pan until it reaches 325°F (163°C). Carefully add four to five pastel at a time, taking care not to overcrowd the pan. Fry each side for 1 to 2 minutes until they develop a stunning golden color and crispy texture. Use a slotted spoon or tongs to transfer the cooked pastel to a plate lined with paper towels or a wire rack to drain excess oil and maintain their crispiness. Repeat with the remaining pastel.

How to Serve Cape Verdean Tuna Pastel (Pastel de Atum) Recipe

The image shows a close-up of four round pastries with golden-brown, slightly crispy crusts. They are arranged overlapping in a white bowl with a few small green parsley leaves scattered on and around them. The top pastry is partially open, revealing a coarse, crumbly, light brown filling inside. The pastries each have crimped edges with clear fork marks along the rim. The texture of the dough looks soft but firm, with a few darker toasted spots. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These tuna pastels shine on their own but serving them with simple garnishes can elevate the experience. A few drops of your favorite hot sauce bring a zesty kick that pairs beautifully with the mild, savory filling. Fresh lemon wedges on the side add a lively citrus tang, making each bite feel fresh and bright. Sprinkle a touch of chopped fresh parsley on top for a lovely visual contrast and a burst of herbal aroma.

Side Dishes

For a complete meal, consider pairing your Cape Verdean Tuna Pastel with a crisp green salad tossed in a light vinaigrette. The refreshing crunch balances the richness of the pastel perfectly. Alternatively, a bowl of caldo verde or a simple tomato and cucumber salad will add authentic Cape Verdean flair to your meal—creating a more rounded dining experience that’s both wholesome and delicious.

Creative Ways to Present

If you’re serving these pastels at a party or gathering, arrange them beautifully on a large platter with small bowls of dipping sauces like garlic aioli, spicy chili sauce, or a fresh salsa verde. You can also thread them onto skewers for a fun and easy-to-handle finger food presentation. Wrapping each pastel loosely in parchment paper with a colorful ribbon makes for a charming and rustic serving idea guaranteed to impress guests.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover pastel in an airtight container in the refrigerator for up to three days. Make sure they are completely cooled before storing to prevent sogginess. When you’re ready to enjoy them, simply reheat to bring back the crispiness and warmth.

Freezing

To enjoy the Cape Verdean Tuna Pastel (Pastel de Atum) Recipe later, freeze the assembled but unfried pastel on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a resealable freezer bag. They will keep well for up to one month. This way, you have a delicious, homemade snack ready anytime with minimal effort.

Reheating

The best way to reheat your pastel and preserve that coveted crispy crust is by using an oven or toaster oven. Preheat to 350°F (175°C), place the pastel on a baking sheet, and warm for 10 to 15 minutes, flipping halfway through. Avoid microwaving if you want to keep the exterior crisp and delicious. Enjoy the freshly revived flavors as if they were just made.

FAQs

Can I use fresh tuna instead of canned tuna?

While fresh tuna can be used, canned tuna packed in olive oil is ideal because it provides that distinct richness and convenient texture perfectly suited for the pastel filling. Fresh tuna would need to be cooked and shredded before being incorporated.

What can I substitute for the empanada discs if I can’t find them?

You can make your own dough from scratch using flour, water, and a bit of oil, or try using wonton wrappers or even puff pastry sheets for a different but tasty texture. Just ensure the dough is sturdy enough to hold the filling during frying.

Is it possible to bake these instead of frying?

Absolutely! Baking is a great alternative for a lighter version. Brush the assembled pastel with olive oil or an egg wash and bake at 375°F (190°C) for about 20 minutes or until golden brown, turning halfway to ensure even cooking.

How spicy is this recipe? Can I adjust the heat?

This recipe is quite mild, making it perfect for all palates. You can easily add heat by including cayenne pepper in the filling or serving with hot sauce on the side for those who love an extra kick.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day ahead and refrigerated until you’re ready to assemble. Just make sure to bring it back to room temperature or warm it slightly before filling the empanadas for easier handling.

Final Thoughts

If you’re looking to bring a taste of Cape Verdean culture into your home kitchen, the Cape Verdean Tuna Pastel (Pastel de Atum) Recipe is an absolute must-try. It’s approachable, packed with flavor, and incredibly satisfying—whether you’re sharing with loved ones or savoring a solo snack. So go ahead, roll up your sleeves, and dive into this golden, crispy adventure. You won’t regret it!

Cape Verdean Tuna Pastel (Pastel de Atum) Recipe

Ingredients You’ll Need