Mexunxe (pronounced meshunshe) de bonito is the most popular and traditional filling of Empanada Gallega (Galician turnover). I love it so much that when I can’t be bothered to make the actual dish it was invented for, I just make the filling and eat it with some nice crusty Galician bread. It ends up tasting more of the less the same, albeit completely different.
It is best served cold but feel free to warm up if that is what your heart desires; there is no right or wrong way!
1 onion, halved and sliced
1 red pepper, cut into strips
2 tomatoes, grated
2 small tins tuna (80g each)
1 tsp pimenton
1 Fry the onion in olive oil and add a pinch of salt.
2 Add the peppers and fry for 1 minute.
3 Make a well in the centre and add the pimenton for a few seconds before adding the tomato and sugar. Fry on a low heat for 10-15 minutes. Halfway cooking add some water to keep the mixture moist.
4 Once the mixture is nicely cooked add the tuna and cook for circa 5 minutes. If the mixture is too dry add some water to loosen it up slightly.
5 Leave it to cool completely and enjoy with bread.