Heat the oil in a skillet over medium heat.

Once oil is hot add the onion and cook until translucent.

Add the garlic and cook until fragrant.

Add the tomato and cook until softened. about 5 min.

Add the drained tuna and oregano. Salt and pepper to taste.

Stir tuna mixture well and let simmer for 5 minutes.

Remove from heat and add the cilantro,jalapenos and mayonesa.

Let cool before assembling the empanadas.

Defrost the puff pastry sheets according to the directions on the box.

Roll out the puff pastry sheets slightly with a rolling pin. Just enough to smooth out the creases.

Cut the puff pastry sheets straight down the middle and then cut where the creases were. You will end up with 12 equal sized squares.

Spoon the tuna filling equally onto 6 of the squares.

Top the tuna filled squares with the 6 remaining squares.

Use your fingers or a fork to seal the empanadas closed.

Bake at 350 for 30 min or until the empanandas are golden and crisp.