Tuna Stromboli: Simple pizza crust turnover filled with tomato salsa, tuna and mozzarella. Buon appetito !
What amazes me the most about Italian food is its simplicity, with so many variations possible. As long as there is tomato (salsa), mozzarella, peperoni, prosciutto, fish, olives and pasta, you can make a perfect comfort-food meal, anyway you like it. Anytime. I do not resist ready-made pastry. It saves my time, although, if possible, I prefer making the food from scratch.
Here are the phases of Tuna Stromboli preparation, using store-bought pizza pastry:
Ingredients spread out:
Now the rolls are ready, cut slightly on the top:
- 1 roll of store-bought pizza pastry (14 x 10.5 inches)
- 4 Tbsp tomato salsa
- 2 cups mozzarella, squared
- 1 1/2 cups canned tuna fish, drained
- Garlic powder to taste
- 2 Tbsp chopped spring onion greens
- 1 egg yolk and 2 Tbsp water for egg wash
- Salt to taste
Preheat the oven to 180° C / 356° F.
Cover a large baking dish with baking paper.
Roll out the pizza pastry and cut it into two equal halves.
Spread the tomato sauce evenly on both of the halves (as seen above).
Add a layer of tuna and mozzarella.
Sprinkle with the spring onions.
Roll the halves into two little loaves, with the seam on the bottom.
Place the loaves onto the baking dish.
Using kitchen scissors, make several cuts on the tops of the loaves.
Egg wash, sprinkle with salt and bake for 15 – 18 minutes or until golden brown.
Serve while still warm.