Drain the can of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a bowl, along with the tomato sauce, olives and season with sea salt & black pepper, mix together, making sure to push down on the olives to break them apart

Crack the eggs into a shallow bowl, add in the parsley and season with sea salt & black pepper, whisk together

Heat a fry pan with a medium heat and in the olive oil

In the meantime, cut the crust off the slices of sandwich bread, then using a rolling pin gently roll each one out, until you get a thin layer

Add a spoonful of the tuna mixture into each rolled out bread, then fold together and pierce the outer edges with a fork, on both sides, then gently dip in the egg mixture and into the hot pan, fry the empanadas for 1 to 2 minutes per side or until golden fried, then transfer into a dish with paper towels

Serve warm or at room temperature, enjoy!