Empanada Gallega de Atún | Crispy Tuna Tart

Hard-boil two eggs in boiling water for about 9 minutes, rinse with cold water, peel, and finely dice. Set aside the third egg for the glaze. Peel and finely chop the onions and garlic. Wash, deseed, and finely dice the red bell peppers. Drain the tuna well and flake it with a fork. Slice the olives into thin rings.

Heat the olive oil in a large pan over medium heat. Sauté the onions and bell peppers slowly for 8–10 minutes until soft and slightly sweet. Add the chopped garlic and sauté for 1 minute. Stir in the sweet paprika powder and immediately add the chopped tomatoes. Simmer everything over medium heat for about 8–10 minutes until most of the liquid has evaporated. Season to taste with salt and freshly ground pepper.

Remove the pan from the heat. Gently fold the drained tuna, sliced olives, and diced boiled eggs into the warm sofrito. Let the filling cool completely to room temperature before assembling so that the pastry stays crispy.