Tuna with Tomato Small Turnovers

Wash the potatoes, peel them, and cook them in water with salt. Once the water begins to boil, keep them in the water for 8-10 minutes. After this time, drain the water and place the potatoes on a plate and mash them with a fork. Let it cool while you make the filling.

Finely chop the onion and mix with the tuna. Add a drizzle of cooking oil and cook the tuna and onion mixture on medium heat. Stir occasionally to keep it from sticking to the pan. Cook for about 10 minutes or until the onion is almost cooked.

Add the crushed tomato and let it cook for another 5-8 minutes until the liquid evaporates.

Add the potatoes, grated parmesan cheese, one large egg yolk, and a tablespoon of oil to a bowl. Mix well.

Preheat the oven to 375°F.

To make the empanadas, place a piece of saran wrap on the kitchen counter so it sticks. Place two tablespoons of potato puree on the film and give them a circular shape (not too thin because the empanada will rip), add a tablespoon of the filling in the center and using the film, move one side of the puree over the other. Using a pasta cutter or cup, cut the empanada and use a fork to seal the sides.

Start putting them on a baking sheet lined with parchment paper. Using a brush, brush some olive oil on top and bake for 18-20 minutes.

In order for them to finish up golden, place the baking sheet in the first position and bake for 5 more minutes. Take care when serving them on a plate and enjoy!