Tuna and onion bread rings

Name: Tuna and onion bread rings
Ingredients: 500 g flour; 7 g dry yeast; 200 ml lukewarm milk; 3/4 teaspoon salt; 50 g butter; 1/8 teaspoon sugar; 50 g oil; 3 large onions (600 g); 1/4 teaspoon ground pepper; 160 g flaked and drained tuna; 1 egg

Fish - Tuna and onion bread rings by Aida F. - Recipia

Tuna and onion bread rings are usually served warm, as a filling snack or for lunch; the yeasted dough browns in the oven. I prefer the tuna flaked and well drained, so I can spread it in an even layer with the sautéed onion, and the thin sheet of dough rolls up without tearing. Preparation: 30 minutes. Cooking: 32 minutes. Resting: 55 minutes. Total time: 117 minutes. Servings: 6. Approximately 540 kcal and 17 g protein per serving.

Ingredients

500 g flour
7 g dry yeast
200 ml lukewarm milk
3/4 teaspoon salt
50 g butter
1/8 teaspoon sugar
50 g oil
3 large onions (600 g)
1/4 teaspoon ground pepper
160 g flaked and drained tuna
1 egg

Preparation

1. Dissolve the yeast in 50 ml of lukewarm milk. Mix it with 16 g of flour and 1/4 teaspoon of salt, then leave the starter to rise for 15 minutes. 2. Put 484 g of flour, the melted butter, sugar, 150 ml of lukewarm milk, 35 g of oil and the starter in a bowl. Knead for 8 minutes, until the dough is smooth and elastic. 3. Cover the dough and leave it to rise for 40 minutes. Meanwhile, finely chop the onion and sauté it for 10 minutes in 15 g of oil, with 1/2 teaspoon of salt and 1/4 teaspoon of pepper; the onion should soften and turn lightly golden. 4. Drain the tuna. Divide the dough in two and roll each piece out into a thin sheet. Place the onion and tuna down the middle, roll up the sheets and join the ends to make two small rings. 5. Put the rings on a baking sheet lined with parchment paper and brush them with the beaten egg. Bake at 180°C for 22 minutes, until golden brown.

Notes

For a fish-free version, you can use 250 g of chopped mushrooms, browned until they stop releasing liquid and cooled; the dough contains gluten, dairy and egg, and the filling contains fish. I serve it with green salad. I start almost two hours before the meal and take my time sealing the ends. Finely chopped onion softens faster than thick pieces, and well-drained tuna keeps the dough from getting wet. The rings keep in the fridge for up to 3 days, covered.