Empanada Gallega de Atún

Drain the Bonito del Norte from its olive oil. Set aside the oil for the dough.

Heat 6 tablespoons of extra virgin olive oil in a saucepan. Add two small onions, thinly sliced, and a pinch of salt. Cook until translucent.

Incorporate 1/2 red bell pepper, diced small, and sauté for 5 minutes. Add one finely minced garlic clove.

Add 6 peeled and seeded pear tomatoes, chopped. Season lightly with salt and simmer for approximately 15 minutes. Add a pinch of sugar to balance acidity.

Remove the sofrito from heat. Stir in the flaked tuna and two chopped hard-boiled eggs. Mix gently to avoid breaking the tuna.

Transfer the filling to a sieve to drain excess oil. Let it cool completely.

In a small bowl, dissolve 6g of fresh yeast in 165ml of lukewarm water. Stir with a fork.

In the bowl of a stand mixer, combine 530g of all-purpose flour and 20g of salt. Reserve a couple of tablespoons of flour for dusting.

Add the yeast-water mixture and 1/2 cup of the reserved oil from the filling to the flour. Using the dough hook, knead on medium-low speed for 10 minutes until a homogeneous, non-sticky dough forms. Add a little more water if needed.

Form the dough into a ball. Place it in a lightly floured bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.

Punch down the risen dough and divide it in half. Lightly flour your work surface.

Roll out one half of the dough into a rectangle large enough to cover your baking sheet (e.g., 35x10 cm). Place it on the baking sheet.

Spread the cooled tuna filling evenly over the dough base, leaving a small border.

Roll out the second half of the dough. Place it over the filling.

Fold the bottom crust edge over the top crust and crimp to seal. Use a fork to press along the edges.

Roll out scraps of dough and cut into strips for decoration (e.g., braids). Beat one egg with a pinch of salt and brush onto the empanada where decorations will be placed. Attach decorations. Cut a circular hole in the center for steam to escape.

Brush the entire empanada with the beaten egg wash. Prick the dough all over with a fork to prevent puffing.

Bake in a preheated oven at 200°C (392°F), top and bottom heat setting, for 25 minutes. If the empanada browns too quickly, cover it loosely with aluminum foil halfway through baking.