"Tuna "empanada

⭐ INGREDIENTS (for 24 cm mold): Dough: - 2 eggs - 165 g whole wheat flour - 80 g extra virgin olive oil - 1 teaspoon of baking powder - 200 ml milk - 1 pinch of salt Filling: - 2 cans of tuna - 200 g green and red bell pepper - 1 small onion - 200 g of crushed or fried tomatoes

Prepare the batter by beating all the ingredients together. Brush the mold with olive oil and pour a little less than half of the batter, until it covers the entire bottom of the mold.

Bake the dough alone at 200 ºC for about 10 minutes.

Meanwhile, poach the onion and bell pepper in a frying pan.

When everything is well poached, add the tuna, the crushed tomato and a little salt. Cook the sauce well, stirring continuously. When ready, set aside.

Take the dough out of the oven and pour the sofrito over it, leaving 1 cm free with respect to the edge of the mold. Then pour the rest of the dough over the sofrito, covering it completely.

Bake all together for 25 minutes at 200 ºC.

Serve and let's eat! 🙌🏻