DOUGH:
1- Heat the oil (medium heat) and add the paprika.
2- Dilute the yeast in lukewarm water and let it rest for 10 minutes or until some foam is developed.
3- Mix the flour with the salt and add the water and oil.
4- Mix until getting a smooth and homogeneous dough.
5- Let it rest for 1 hour or until it doubles its size.

FILLING:
1- Chop the onion and peppers finely.
2- Sauté onion and peppers with some olive oil and salt at medium high heat for 10-15 minutes with the lid on.
3- Grate the tomatoes and add them to the veggies; -for canned tomatoes, add them directly.
4- Cook with the lid off until most of the liquid evaporates and the sauce thickens.-
5- Turn the heat off.
6- Set aside.
7- Boil the egg for 10 minutes
8- Let it cool
9- Peel it and chop into fine pieces.
10- Add it to the mixture.
11- Strain completely the canned tuna fish and add to the mixture.
12- Mix well.
13- Divide the dough in two equal parts.
14- With the help of a rolling pin spread the dough until getting a thin layer that completely covers the desired mould.
15- Cover the mould with the first layer.
16- Adjust it to the mould.
17- Fill it with the tuna preparation and cover with the second layer.
18- Trim the excess dough and form the boarder with the help of your fingers.
19- Make a hole in the center in order to let the steam to escape.
20- Spread some oil on top of the pie for a nicer golden brown color.
21- Bake for about 40 min at 220ºC / 430ºF or until golden brown.
22- Let it cool completely.
23- Enjoy!!!!.

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