Ingredients

For the Dough

• 500 g all-purpose flour

• 8 g instant yeast

• 15 g granulated sugar (1 tablespoon)

• 8 g salt (1⅓ teaspoon)

• 35 ml sunflower oil

• 250 ml lukewarm water

For the Tuna Mixture

• 15 ml olive oil

• 100 g red onion (1 red onion, finely chopped)

• 225 g grilled red peppers (2 grilled peppers, sliced)

• 75 g black olives (sliced)

• 1.5 g salt (¾ teaspoon)

• 3 g red bell pepper powder (1 teaspoon)

• 3 g garlic powder (1 teaspoon)

• 3 g onion powder (1 teaspoon)

• 2 g black pepper (⅔ teaspoon)

• 2 g Italian seasoning (1 teaspoon)

• 140 g tuna (tuna in sunflower oil)

• 150 g grated cheese

Additional Fillings

• 70 g tomato paste (1 small can)

• 10 slices cheddar cheese

For Garnish

• 100 g herb butter

• Grated cheese

• Black olives

• Tomato (thinly sliced)

• Red onion (thinly sliced)

Instructions

Step 1: Prepare the Dough

1. In a large bowl, mix the flour, instant yeast, sugar, salt, sunflower oil, and lukewarm water.

2. Knead the dough for 10-12 minutes until it becomes smooth and elastic.

3. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 1 hour, or until it doubles in size.

Step 2: Make the Tuna Mixture

1. Heat olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 2 minutes.

2. Add the grilled red peppers, black olives, salt, red bell pepper powder, garlic powder, onion powder, black pepper, and Italian seasoning. Cook for another 2 minutes.

3. Stir in the tuna and cook briefly until well combined.

4. Add the grated cheese, cook for 1 more minute, and then turn off the heat. Let the mixture cool completely.

Step 3: Assemble the Rolls

1. Once the dough has risen, gently deflate it and divide it into 10 equal pieces (about 80 g each). Shape each piece into a ball.

2. On a floured surface, roll each ball into a square (approximately 15 cm by 15 cm).

3. Spread a thin layer of tomato paste on the dough. Place a slice of cheddar cheese on top, followed by 60 g of the tuna mixture.

4. Fold one side of the dough over the filling, then fold the other side so the edges slightly overlap. Fold the top down and roll tightly, sealing the edges well to prevent leaks.

Step 4: Garnish and Bake

1. Place the filled rolls on a baking sheet lined with parchment paper.

2. Brush the tops with herb butter and garnish with grated cheese, black olives, tomato slices, and red onion slices.

3. Let the rolls rise for another 30 minutes, or until they double in size.

4. Preheat the oven to 200°C (392°F).

5. Bake the rolls for 12-18 minutes, or until golden brown.

6. Immediately after baking, cover the rolls with a clean tea towel to keep them soft.

Tips for Success

• Water Temperature: Ensure the water is lukewarm (around 37-40°C). Too hot, and it will kill the yeast.

• Rising in Cool Environments: If your home is cool, let the dough rise in an oven preheated to 30-40°C and then turned off. Alternatively, place the dough above a bowl of warm water.

• Even Rolling: Roll the dough evenly to avoid uneven thickness after folding.

• Sealing Edges: Press the edges firmly to prevent the cheese and filling from leaking during baking.

• Herb Butter: Lightly melt the herb butter for easier and more even application.

• Presentation: Slice the tomato and red onion thinly for a polished look.

Serving Suggestions

These tuna bread rolls pair perfectly with a refreshing yogurt dip or a spicy sauce. They’re great as a snack, appetizer, or even a light meal. Serve them warm for the best flavor and texture!

Conclusion

This Tuna Bread Recipe is a delightful combination of savory flavors and soft, fluffy bread. With its rich filling and beautiful presentation, it’s sure to become a favorite in your kitchen. Give it a try and enjoy the delicious results!

Happy baking! 🍞✨