Tuna Turnover

For the tomato sauce:

1. Chop the onion and cook over low heat for 10 minutes in a saucepan with a tablespoon of olive oil and salt.

2. Then peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity. You can also add a dash of your favorite spices such as basil or oregano. Cook over low heat for 12 to 15 minutes.

3. Puree it using an immersion blender or a standard blender, until a sauce consistency is reached.

For the pastry:

1. Drain and flake the canned tuna. Peel and chop hard-boiled eggs.

2. In a large bowl, mix tuna, tomato sauce (recipe above) and hard-boiled eggs. Set aside.

3. Roll out the pastry and cut around a small circular plate to make the circles for the pasties. I recommend that you make the circles roughly 4-5 inches in diameter.

4. Put a dollop of the tuna mix in the middle of each pasty and dampen edges of the circle of dough with a bit of water.

5. Bring the edges of the pastry together and crimp edges to seal.
Put a cup of vegetable oil in a frying pan and heat over medium heat. Once oil is hot add the pastries. Then fry over medium heat for 1-2 minutes each side.

6. Serve and enjoy your tuna pastry recipe!