Ingredients: Dough: 600g of flour 2dl of olive oil 2dl of water salt Filling: 280g tuna in brine 300g of onion 300g of ripe tomatoes 100g of pine nuts olive oil 1 small sprig of parsley 1 spoonful of paprika salt
Filling: After desalting the tuna by letting it soak in cold water for several hours, dry it and break it up. Scald the onions and tomatoes so you can peel them easily. Cut them up and lightly fry them in a frying pan with a little oil. When they are brown, without being burned, add the chopped parsley, the pine nuts and, finally, the paprika. Let it all simmer together and add salt to taste. Dough: Put the water and oil with the salt in a casserole dish. When it begins to boil, take it off the heat and, once it has cooled down a bit, add the flour. Work with a wooden spatula until the dough is well worked. Then, without letting it cool down completely, roll it out with a rolling pin to get a thickness of half a centimetre and a round shape for a pie dish. Put the filling in the middle, cover with the rest of the dough, crimp the edges and paint with egg yolk, using a brush. Bake for 15 minutes in a strong oven.