Wash and cut the vegetables into thin strips.

Drain the tuna in a colander.

Peel the tomatoes, remove the seeds, and dice them finely. You can also use a can of whole peeled tomatoes if you prefer.

Heat the olive oil in a skillet over medium heat. Sauté the onion first.

Boil two eggs in a saucepan. Once cooked, set them aside.

After 5 minutes, add the red bell pepper to the skillet with the onion. Stir to combine the vegetables well.

Let everything cook over medium heat, stirring occasionally. After 10 minutes, add the tomatoes and mix well.

Add salt to taste and a pinch of sugar to reduce the acidity of the tomatoes. Let it cook for about 20 minutes over medium heat, stirring occasionally.

After 20 minutes, remove from heat and let the mixture cool slightly so the flavors blend.

Roll out the empanada dough on a baking sheet lined with parchment paper. You can use the paper that comes with the dough to prevent sticking.

Spread the vegetable mixture over the dough first, then add the tuna on top, and finally sprinkle with finely chopped hard-boiled eggs.

If you want to decorate the empanada, cut strips from the edges of the dough with a knife. In this case, I cut 6 strips from each sheet of dough.

Beat one egg and brush it over the top and edges of the empanada to seal and give it shine. Fold and seal the edges, pressing with your fingers to create a pattern. Prick the top with a fork to let steam escape.

After adding the decorative strips, brush a little more beaten egg on top for a shiny finish.

Preheat the oven to 400°F (200°C). Once preheated, bake the empanada for 20 to 30 minutes, top and bottom heat, without convection.

Once baked, remove from the oven and let it cool before cutting into pieces as desired.

It's very easy to make—I highly recommend it, and it's delicious!