Tuna empanadas made with sandwich bread

Drain the tuna in a fine sieve over a bowl, gently flaking it to remove excess oil.

Mix the tuna with the tomato sauce, olives, sea salt and black pepper, pressing the olives so they break apart slightly.

Whisk the eggs with the parsley, sea salt and black pepper in a shallow bowl.

Heat the olive oil in a fry pan over medium heat.

Cut the crusts off the bread and roll each slice thin with a lightly floured rolling pin.

Add a spoonful of filling, not too much, fold over and crimp the edges with a fork on both sides to seal.

Coat each empanada all over in the egg wash.

Fry in a single layer, in batches, 1 to 2 minutes per side until golden.

Drain on paper towels; transfer to a serving dish and garnish with fresh parsley.