Cut all the veg in 1cm dice and drain the tuna. Reserve the oil from the tuna tins.
Sweat the onion and garlic in some olive oil for 4 mins. After this add the peppers, salt and paprika. Bring to a simmering and continue cooking for 35 mins. Stir occasionally.
After the 35 mins, add the drained tuna, stir on the heat for 2 mins, then remove from heat and leave it to cool down.
For the dough:
Mix the flour and warm water.
Add the rest of ingredients and knead the dough for 10 mins. Leave it to rest for 30 mins covered with film.
Divide the dough into two irregular parts, on slighly bigger than the other one.
Roll both of the doughs to make 2 similar rectangles according to the oven tray. The bigger rectangle will be the base of the pasty and the smaller the top of it after the filling.
For the pasty:
Line a oven tray with baking paper and place the bigger rolld dough. Place the filling on it and spread it respecting 2 cms from the edges of the pasty.
Dock with a fork the top of the pasty and brush it with olive oil.
Bake in the preheated oven at 160c for 10 mins with water (5% steam), then remove the water and keep on baking for 35 mins same temperature. After the 35 mins, raise up the temp to 220c and bake it for 8 more mins.
Take out of the oven an leave it to cool down completely.
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