SPANISH EMPANADA-STYLE TUNA SANDWICH

Add 2 eggs into a sauce pan, fill with cold water, to about 1/2 inch (1.25 cm) above the eggs and heat 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, peel and thinly slice

Meanwhile, drain the canned tuna into a sieve with a bowl underneath, flake the tuna, finely chop the onion, finely chop the green and red bell peppers and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna

After 1 minute add in the chopped onion and bell peppers, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika, give it a quick mix, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer until the tomato has slightly thickened up, about 3 minutes, then turn off the heat, add in the drained tuna and mix together until well mixed

Lightly toast the slices of bread, then add the tuna mixture on the bottom slice of each sandwich, top off with the sliced hard boiled eggs and place the top slice of bread over each sandwich, gently push down on each sandwich

Transfer the sandwiches into a baking tray lined with parchment paper, brush some egg wash (2 eggs whisked and seasoned with salt & pepper) on both sides of each sandwich

Add the baking tray into a preheated oven, bake + broil option (bottom + top heat), 220 C - 425 F

After 10 minutes and the sandwiches are golden baked, remove from the oven, cut each one in half and serve, warm or at room temperature