Meanwhile, make the filling: Boil the eggs for about 15 minutes. Once cooked, chop them and mix in a bowl with the tomato sauce and drained tuna. Roll out the dough with a rolling pin on parchment paper (you can make two smaller empanadas or one large one).

Preheat the oven to 350°F (180°C). Place the filling on half of the dough, leaving space at the edges. Use the parchment paper to help fold the dough over and cover the filling. Seal the edges of the empanada.

Brush with the extra egg and bake for about 20 minutes, or until the crust is golden brown. I made two empanadas—one with this filling and the other with cream cheese, cooked ham, and Havarti cheese. That one was delicious too!