• 

  water

  500 g
• 

  medium eggs in shell

  2

Tuna filling

• 

  lemon zest no white pith (5 x 1 cm)

  2 pieces
• 

  garlic cloves

  2
• 

  olive oil

  50 g
• 

  brown onion cut in halves

  150 g
• 

  red peppers deseeded and cut in eighths

  100 g
• 

  green peppers deseeded and cut in eighths

  80 g
• 

  tinned chopped tomatoes drained

  200 g
• 

  Kalamata olives, pitted sliced

  80 g
• 

  sea salt

  ½ tsp
• 

  ground black pepper

  ½ tsp
• 

  tinned tuna in oil drained

  185 g

Pastry

• 

  olive oil

  90 g
• 

  water

  100 g
• 

  dry white wine

  40 g
• 

  sea salt

  ½ tsp
• 

  self-raising flour

  350 g
• 

  egg lightly beaten for brushing

  1