Matt Tebbutt showcased a tasty tuna and piquillo peppers tart with parsley salad on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 2 onions, finely sliced, 2 garlic cloves, finely sliced, 2 tbsp pine nuts, 3 ripe tomatoes, seeds removed and cut into strips, 300ml passata, pinch cayenne pepper, 2 tsp sweet smoked paprika, 500g ready-made puff pastry, 6 jarred piquillo peppers, cut in half, 1 x 500g tin tuna, 1 free-range egg and 1 free-range egg yolk, beaten, for glazing, salt and freshly ground black pepper.

For the parsley salad: 1 tbsp olive oil, ½ tsp sherry vinegar and 1 bunch fresh flatleaf parsley, leaves left whole.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.