Tuna bread rolls • light bread rolls with a tuna filling

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These tuna rolls are wonderfully soft and airy. The best part is that they are filled before baking. This way you can easily take them with you and you don't have to worry about the 'topping' running out of your bread!

The filling is most similar to that of the Antillean 'pastechi tuna' (tuna patties) – but in a sandwich!

This recipe will make about 10 tuna rolls.

Ingredients

For the dough:

500 gr wheat flour
20 ml of whole milk
1 bag/7 g dried yeast
20 gr sugar
1 tsp salt
30 ml olive oil
225 ml lukewarm water

For the filling:

1 onion, chopped
1 red pepper, in small cubes
1 tsp salt
2 cans tuna (in oil)
1 can / 70 gr tomato puree
1/2 finely chopped Madame Jeanette pepper
1/2 tsp black pepper
1/2 tsp cumin (powder)

And further:

1 egg, jammed
white and black sesame seeds

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Preparation of the tuna rolls

Let's start making the bread dough. To do this, mix the flour, yeast and sugar in a large bowl. Make a well in the center and add the milk, oil and water.

Knead it all into a smooth dough. With the machine this takes about 5 minutes and by hand about 15. Cover the bowl containing the dough and let it rest for an hour in a warm place, until it has doubled in volume.

In the meantime, you can continue making the filling for the tuna rolls.

To do this, drain the tuna first. Then heat the tuna with the little bit of oil that is still in the cans and add the chopped onion and bell pepper cubes. Let it cook on medium heat for about 5 minutes.

Then add the salt, tomato paste, Madame Jeanette pepper, pepper and cumin and stir well. Is the filling wet? Then add a few tablespoons of breadcrumbs. This ensures that all flavors are preserved, but the bread does not become too moist later.

Let the filling cool and continue making the tuna rolls.

Composing the tuna rolls

Knead the dough briefly and then divide it into 10 balls. Roll out each ball until it is approximately the shape/size of your hand. So oval!

Now divide the dough for yourself (in your mind) into 3 parts. Place 2 tablespoons of the filling on the bottom third and fold upwards in half, like a patty.

Then cut strips into the third part that remains and roll the bun up again. Finally, make a circle out of it and press the ends well, so that the bun does not pop open later. It now looks like a donut with stripes on the top.

Let the buns rise for another hour. Then preheat the oven to 200 degrees.

Then beat the egg and brush the buns with it. Finally, sprinkle the tuna buns with the sesame seeds.

Line a baking tray with baking paper and place the buns on it. Bake them for about 20 minutes until done and golden brown. Enjoy your dinner! You can serve the tuna rolls hot or cold.