Tuna and Tomato Spirals

Name: Tuna and Tomato Spirals
Total time: 4200 s
Yield: 4 servings
Ingredients: 1 6/13 cups bread flour; 1 1/4 teaspoons yeast; 1 teaspoon sugar; 3 7/10 tablespoons extra-virgin olive oil; 1/2 cup warm water; 1 2/13 teaspoons salt; 10 ounces canned tuna drained; 5/8 cup cherry tomatoes marinated, chopped

L'Antro dell'Alchimista

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Becca E.: "For this recipe I used tuna in oil and picked fre…" Read More

8Ingredients

300Calories

70Minutes

Description

Using bread flour to make a simple dough, this stromboli-like bread is filled with drained, flaked, canned tuna and marinated, chopped cherry tomatoes. The dough is left to rise for two hours before it's rolled out and spread with the mixture. Once it's rolled up and sealed, it's transferred to a parchment-lined baking sheet and transferred to the oven to cook until golden. Simply slice and serve it warm.

Ingredients

servings:

200 grams bread flour
5 grams yeast
1 teaspoon sugar
50 grams extra-virgin olive oil
120 milliliters warm water
7 grams salt
10 ounces canned tuna (drained)
100 grams cherry tomatoes (marinated, chopped)

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Directions

In a bowl, add the flour, yeast, sugar, oil, water, and salt. Mix together into a smooth, elastic dough.
Cover and leave to rise for 2 hours in warm place.
Mix the tuna and tomato.
Roll out the dough into a rectangle, cover with the tuna filling, and roll up tightly along the long edge, taking care to seal the ends.
Place on a parchment paper-lined baking sheet, with the open edge facing down, and leave to rise in a warm place for 1 1/2 hours.
Preheat the oven to 190 degrees Celsius.
Brush with milk and cook for 20 to 25 minutes until golden brown.
Leave to cool, and then cut into slices of 1.5-centimeter thick.

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