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Preparation time
1-2 hours
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Cooking time
1 to 2 hours
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Serves
Serves 2
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By Matt TebbuttIngredients
For the bread
- 500g/1lb 2oz strong white flour, plus extra for dusting
- 2 tbsp dried yeast
- 1 tbsp olive oil
- pinch salt
For the tuna mayonnaise
- 1 free-range egg
- 1 lemon, juice only
- 1 garlic clove, finely chopped
- 100ml/3½fl oz olive oil
- 160g tin tuna in brine
- handful finely chopped flatleaf parsley
- 1 tbsp tomato ketchup
For the filling
- 200g/7oz mozzarella, sliced
- 200g/7oz smoked mozzarella, sliced
- 1 small bunch basil leaves
- 3 plum tomatoes, thinly sliced
- 3 tbsp baby capers
- 1 red onion, thinly sliced
To garnish
- 400g/14oz heritage tomatoes, thinly sliced
- handful baby rocket leaves
- handful caper berries
- 1 bunch flatleaf parsley, finely chopped
Method
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To make the bread, put the flour, yeast, olive oil and salt into a food processor with a dough hook attachment. Mix with 300ml/10fl oz water until a dough is formed, than transfer to a bowl and cover with a damp tea towel. Leave it to prove for 1 hour.
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Meanwhile, make a mayonnaise by blending together the egg, lemon juice, garlic in a food processor and gradually add the oil until emulsified. Then mix in the tuna, parsley and tomato ketchup.
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Knock the dough back and roll into a rectangle. Cover and leave to rest for 10 minutes.
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Preheat the oven to 220C/200C Fan/Gas 7.
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Spread some of the tuna mayonnaise over the dough and top with the rest of the fillings. Roll up the dough into a sausage shape. Brush with olive oil, sprinkle with salt and bake for 25–30 minutes.
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Allow to cool and slice before serving. Serve with the garnish and the remaining tuna mayo on the side.