Recipes

Bread Rolls Stuffed with Smoked Tuna Piquant

Time

60’

Serves

4

Difficulty

Easy

Ingredients

  • 2 cans of TRATA smoked tuna piquant
  • 2 spring onions, thinly sliced
  • 1 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • Fresh herbs

For the bread rolls

  • 125g low fat yogurt (1,5%)
  • 4g dried instant yeast
  • 1/2 tsp sugar
  • 90g corn oil and a little for the baking pan
  • 1/2 tsp salt
  • 250g all-purpose flour

Method

Ingredients for 12 bread rolls

Prepare the filling. Place the tuna, onions, mayonnaise, yogurt and herbs in bowl and mix to combine. The tuna filling is enough for 12 sandwiches. You can use leftover filling as a dip.

Prepare the bread rolls. Let the yogurt come up to room temperature. In a mixing bowl, add yogurt, yeast, sugar, corn oil, salt and flour and knead dough until smooth and elastic. Let it rise in a relatively warm environment.

Preheat the oven to 180°C. Lightly grease a baking pan with corn oil. Divide the dough in 12 pieces. Shape each piece into a ball. Using your fingers, press each ball into a small disc. Spoon 1 tsp the tuna filling into the center of each disc. Fold and smooth the dough up around the filling until completely enclosed. Place the bread rolls seam-side down in a baking pan and brush with egg. Sprinkle with sesame seeds and bake for about 30′ or until golden brown.

 

For baking

1 egg
Sesame seeds

Suggestions for this recipe

Tuna
Smoked piquant