- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 3-4 medium potatoes, cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 red peppers, diced
- 1 tbsp smoked paprika
- 1 tsp each dried oregano and thyme
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tbsp tomato purée
- 300ml vegetable stock
- 185g can sustainable tuna in spring water, flaked
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 500g pack shortcrust pastry
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 200C/180C fan/gas 6. Fry onion, garlic, potatoes and carrots in oil for 5 mins until softening. Add peppers, paprika, herbs and tomato purée, and cook for 5 mins.
Add stock, bring to the boil, then simmer until stock is absorbed and vegetables are tender. Add the tuna.
Roll a quarter of the pastry into a 22cm circle. Roll remaining pastry to line a 22cm loose-bottomed tin, allowing the pastry to come over the edges of the tin.
Fill with the tuna mix and top with the pie lid. Brush the edges with egg then fold over the sides and press down with a fork to seal. Make two holes in the top, brush with egg and bake for 35-40 mins until golden brown. Leave to cool slightly, then serve.