In a deep pan over medium heat, sauté the onions and garlic in olive oil for 5 minutes, until wilted.

Add celery, red bell pepper and cook for 5 minutes more.

Add tomatoes, tuna, raisins, olives and wine and cook uncovered until it boils.

Boil for 5 minutes, until the liquids reduce to half.

Lower the heat and simmer, covered, for 20 minutes. Reserve.

Preheat the oven to 350°F.

On a floured surface, roll the dough of one recipe, with a dusted roller, until ½ to ¼ inch thick.

Transfer the dough to a pie dish and slightly press the bottom and sides of the dish. Roll the roller over the edges to trim them.

Evenly pour the tuna stew and fill the pie dish.

Add more flour to the working surface and roll the other pie recipe with a dusted roller, until ½ to ¼ inch thick.

Cover the pie dish with the dough.

Roll the roller over the edges and evenly trim them.

Evenly prick the pie with a fork.

Bake in the middle rack of the oven for 45 minutes.

In the meantime, in a bowl, whisk the egg and the molasses with a fork.

Brush the pie with the egg and molasses mixture and bake it for 5 more minutes, until golden.

Let stand in a cooling rack for at least 30 minutes before serving.