To make the dough, add 2 cups (240 grams) all-purpose flour into a large bowl, along with ½ tsp (3 grams) sea salt, mix the dry ingredients together and then make a well, add in ¼ cup (60 ml) extra virgin olive oil and a generous ½ cup (125 ml) water, mix together until you form a dough, then get in there with your hands and knead for just 1 to 2 minutes or until the dough is well combined, shape into a ball, place in the bowl and cover with a dishcloth

While the dough is resting, add 3 eggs into a sauce pan, fill with cold water to 1 inch (2.5 cm) above the eggs and heat it with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes, then drain and add the eggs into a bowl with ice cold water

Meanwhile, drain 5 cans tuna in olive oil (3 oz / 80 grams each) into a sieve with a bowl underneath, mix the tuna around to remove any excess olive oil, reserve the olive oil in the bowl

Heat a fry pan with a medium-high heat and add in 3 tbsp (45ml) of the reserved olive oil from the tuna, after 1 minute add in ½ onion finely diced and ½ red & ½ green bell pepper finely chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in a generous ½ tsp (1.30 grams) sweet smoked paprika and quickly mix together, then add in ½ cup (112 grams) tomato sauce and season with sea salt & black pepper, mix together and simmer for 2 minutes or until the tomato sauce has thickned up, then turn off the heat in the pan, add the drained tuna and mix together until well mixed, set aside

Sprinkle a clean flat surface with some all-purpose flour, add the ball of dough on top, cut into 2 evenly sized pieces and shape each one into a ball

Roll out one of the doughs, you want a rectangular design with a thickness of ⅛ of an inch (.30 cm)

Add the rolled out piece of dough into a baking tray lined with parchment paper, add the tuna & vegetable mixture over the dough, in a single flat layer, leaving a border of 1 inch (2.5 cm) on the outer edges, then add in the hardboiled eggs (I cut each one into ¼ inch - .65 cm thick rounds) over the tuna mixture

Roll out the other ball of dough, again you want a rectangular design with a ⅛ inch (.30 cm) thickness, once it´s rolled out cut off a little bit from one side and reserve, as you want this dough to be smaller, add over the tuna & eggs and roll the bottom dough over the top one, pinching the outer edges to seal the empanada

Grab the left over dough and cut into strips, twist and add over the empanada in a X design, this is optional, but it gives the empanada a beautiful design, lightly pierce the top dough with a fork and brush one whisked egg all over the empanada

Add into a preheated oven, bake + broil option 190 C - 375 F and cook for 25 to 30 minutes, or until the top dough achieves a golden baked color, then remove from the oven and serve, enjoy!