Chop the peppers into 1/2 inch pieces. Peel and slice the garlic cloves thinly. Peel and chop the tomatoes.

In a skillet add 1 Tbs olive oil and add the pine nuts. Toss gently over low heat, being careful not to burn them, about 1 to 2 minutes. Remove the pine nuts from the skillet and set aside.

In the same skillet, heat the remaining olive oil. Sauté the peppers until soft, tossing once or twice. Add the sliced garlic and fry, tossing, 1-2 minutes.

Add the chopped tomatoes and cook over medium heat until the mixture reduces slightly and some of the liquid has evaporated, about 10 minutes. Add the salt and sugar and mix. Add the tuna, flaked, and the pine nuts. Stir and cook for another 5 minutes. Remove the skillet from the heat source and reserve.

In a small saucepan, warm up the milk and dissolve the yeast (don’t heat it up too much or the yeast will not rise).

In a separate bowl, mix the salt and sugar with the flour.

Flour a work surface.

Rub the palms of your hands with a couple of drops of olive oil to handle the dough. Place it on the floured surface and knead it 2 or 3 times.

Line the llanda with parchment paper. Place the dough on it and roll it into a rectangle, first with your fingers, then with a small roller if necessary.

Turn the oven to its lower temperature setting (in my oven, this would be on the “warm” option, or 150ºF. I prefer a lower temperature so I used the warming drawer and set it at 120ºF). Place the llanda in the oven or warming drawer for 30 to 45 minutes.

Remove the dough from the oven and raise the temperature to 350ºF

Spread the tomato mixture evenly over the dough, leaving the edges free to form a crust. Bake for 25-30 minutes.

Remove coca from the oven and let cool.