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PASTRY:.
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Wash potatoes and place in a 5-quart pot with water to cover.
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Bring to a boil, reduce heat, and simmer until potatoes are tender (about 30 minutes).
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When potatoes are done, remove from pot, cool, and save the water.
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Peel potatoes, cut into cubes, and mash until all lumps disappear.
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With a wooden spoon, stir in cornmeal, 1/2 cup at a time.
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Continue to add flour until mixture forms a soft dough.
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If dough becomes too dry, add a teaspoon or two of the water from the boiled potatoes.
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Roll dough into a ball, cover with a damp cloth, and refrigerate while you prepare the filling.
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FILLING:.
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Place tuna in a small bowl.
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Add salt, red-pepper flakes, garlic, and vinegar and mix well.
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Marinate tuna for 30 minutes.
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Heat oil in medium fry pan, add chopped onion and saute until soft and transparent.
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Add tomato and tomato paste, mix well, and simmer 5 minutes or until tomato is soft.
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Stir in the tuna mixture and cook over low heat for about 5 minutes (or, if using canned tuna, until mixture is heated through).
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Add water from potatoes, as needed, so that the mixture remains moist.
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Remove from heat and cool.
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Remove dough from refrigerator.
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Spread a sheet of plastic wrap on counter.
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Place 1 heaping tablespoonful of dough, about the size of a golf ball, in the center of the plastic wrap.
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Press with the heel of your hand to form a circle 3 to 4 inches in diameter.
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Place a tablespoon of filling in the center of the dough.
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Fold plastic and dough over filling to form half circle.
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Pull back plastic and pinch edges of dough to seal.
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Repeat with remaining filling and dough.
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Heat 1 inch of oil in a large skillet to a temperature of 350F (180C) or until a test piece of pastry sizzles.
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Fry pastries until golden, about 3 minutes each side.
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Drain on paper towels and serve warm or at room temperature.
