Tuna empanadillas

Ingredients for 4 portions

• 2Eggs
• 200 gTuna, drained
• 150 gReady-made tomato sauce
• 16Empanada discs
• 5 tbspOlive oil, for frying

On the side

• 1Lettuce, torn into pieces
• 2Tomatoes, in wedges
• 2 tbspOlive oil, for the salad
• 1 tbspVinegar, wine vinegar
• to tasteSalt

Method

1. Lower the eggs into boiling water and cook for 10 minutes.
2. Meanwhile, drain the tuna well and mix it with the tomato sauce in a bowl.
3. Wash the lettuce and tear it into pieces, cut the tomatoes into wedges and put everything in a bowl.
4. Cool the eggs in cold water, peel and chop them and stir them into the filling.
5. Put a spoonful of filling in the middle of each wrapper, fold it into a half-moon and press the edge closed with a fork.
6. Heat plenty of oil, about 2 cm deep, in a frying pan over a medium-high heat and fry the empanadillas in batches for 1–2 minutes a side, until golden. Drain on kitchen paper.
7. Dress the salad with salt, the vinegar and the olive oil, toss and serve with the hot empanadillas.

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