The Best Tuna Bread
Prep Time
2 h 30 min
Porties
Serveert 10
Niveau
Medium
Who doesn’t love soft, cheesy bread with a flavorful surprise inside? These tuna-filled delights are the perfect mix of golden crust and pillowy softness, packed with a savory tuna filling, melty cheese, and a Mediterranean twist from grilled peppers and olives. Whether you’re serving them as a snack, appetizer, or even a light meal, these breads are guaranteed to impress. Plus, making them is a fun kitchen activity—rolling and filling the dough feels so satisfying. Let’s get baking and create something delicious!
Ingrediënten
Ensure the water is not too hot, as it will kill the yeast. Lukewarm (around 37-40°C) is ideal.
If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off. Alternatively, place the dough above a bowl of warm water.
Roll the dough evenly to avoid uneven thickness after folding.
Press the edges firmly to prevent the cheese and filling from leaking during baking.
Cover the rolls with a slightly damp cloth or plastic wrap during the second rise to prevent the dough from drying out.
Lightly melt the herb butter for easier and more even application.
Slice the tomato and red onion thinly for a polished presentation.
These rolls pair perfectly with a refreshing yogurt dip or a spicy sauce.
Who doesn’t love soft, cheesy bread with a flavorful surprise inside? These tuna-filled delights are the perfect mix of golden crust and pillowy softness, packed with a savory tuna filling, melty cheese, and a Mediterranean twist from grilled peppers and olives. Whether you’re serving them as a snack, appetizer, or even a light meal, these breads are guaranteed to impress. Plus, making them is a fun kitchen activity—rolling and filling the dough feels so satisfying. Let’s get baking and create something delicious!
Stappenplan
1 Mix the flour, yeast, sugar, salt, sunflower oil, and lukewarm water in a large bowl. Knead the dough for 10-12 minutes until smooth. |
2 Cover the bowl and let the dough rise in a warm spot for 1 hour or until it doubles in size. |
3 Heat the olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 2 minutes. Add the grilled peppers, black olives, salt, red bell pepper powder, garlic powder, onion powder, black pepper, and Italian seasoning. Cook for another 2 minutes. Stir in the tuna and cook briefly until combined. |
4 Add the grated cheese, cook for 1 more minute, and then turn off the heat. Let the mixture cool. |
5 Deflate the dough and divide it into 10 equal pieces (about 80 g each). Shape into balls. |
6 Roll each ball of dough into a square on a floured surface (15 by 15 cm) |
7 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. |
8 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. |
9 Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with herb butter and garnish with grated cheese, black olives, tomato, and red onion. |
10 Let the dough rise for 30 minutes or until they double in size. |
11 Preheat the oven to 200°C (392°F). Bake the bread for 12-18 minutes until golden brown. Cover the bread immediately with a clean tea towel after baking to keep them soft. |
