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1
Preheat oven to 400F.
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2
Pour oil from tuna into a medium skillet.
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3
Add onion to skillet and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
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4
Mash tuna in a bowl with a fork, then stir in onion, olives, and capers.
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5
Season generously with pepper and very lightly with salt.
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6
Roll out 1 pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 13-inch square.
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7
Cut out 30 rounds with floured cookie cutter and discard trimmings.
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8
Put 1/2 teaspoon tuna mixture in center of each round.
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9
Hold 1 filled round in palm of your hand, then moisten edge with a finger dipped in water.
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10
Cup hand, then fold dough over to form a half-moon, pinching edges to seal (this creates a border for crimping).
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11
Transfer empanadita to an ungreased large baking sheet and press back of a fork onto border to crimp.
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12
Form more empanaditas with remaining rounds, then bake on sheet in middle of oven until golden, 20 to 25 minutes.
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13
Meanwhile, make more empanaditas with remaining pastry sheet and filling.
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14
Bake in same manner.
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15
Cool empanaditas on baking sheet on a rack about 10 minutes.
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16
Serve warm.
