In a bowl, add your handfuls of dough and masa harina, salt, and enough water. Knead until it no longer sticks to your hands, then form into small balls.

Drain your cans of tuna and place them in a frying pan. Blend the tomatoes, onion, and serrano pepper, then add the mixture to the pan with the tuna and cook for about 8 minutes.

Flatten the dough balls using a tortilla press and a piece of plastic to prevent sticking. Add a little tuna mixture so you can close your empanada.

Fry them in enough oil.

Let them drain and enjoy.

You can serve them with pico de gallo salsa.