2 garlic cloves, finely sliced
2 onions, finely sliced
1 bunch fresh flatleaf parsley, leaves left whole
6 jarred piquillo peppers, cut in half
3 ripe tomatoes, seeds removed and cut into strips
300ml/10fl oz passata
1 x 500g/1lb 2oz tin tuna
salt and freshly ground black pepper
pinch cayenne pepper
2 tbsp olive oil
1 tbsp olive oil
2 tbsp pine nuts
Β½ tsp sherry vinegar
2 tsp sweet smoked paprika
1 free-range egg and 1 free-range egg yolk, beaten, for glazing
500g/1lb 2oz ready-made puff pastry