I made this a long time ago – sometime in June or July, I believe. But I still remember that this tuna and onion filled breadring was really scrumptious and the hubby and kids kept asking for more!
Tuna and Onion Filled Breadring
(adapted from Notitie van Lien)
- 10,6 oz bread flour
- 1 tsp dry yeast
- 6 oz warm water
- 1 tblsp olive oil
- pinch of sugar
- 1 tsp salt
- 3 large onions (red or yellow)
- 2 cans tuna in (olive)oil
- handful of flatleaf parsley, coarsly chopped
- 1 (medium) clove of garlic, minced
- Make the dough by kneading all the ingredients into a smooth dough. Add a little water or flour if the dough is too dry or too wet. Place in a greased container and let it rise until doubled (about 1-2 hours depending on the temperature).
- In the meantime prepare the filling. Slice the onions in half rings and bake them on low/medium heat in some of the oil from the tuna cans. Bake them slow until caramelised and lightly browned. Add the minced garlic to the pan the last 10 minutes to bake with the onions. Let it cool.
- Drain the tuna and mix it with the baked onions and parsley.
- Preheat the oven to 200C.
- Roll out the dough into a long strip (20 x 7 inches) and place the filling in the middle, and fold the dough around it. Pinch the seam tightly. Shape the dough into a ring and press the ends tighlty together. Brush a little olive oil (that you drained from the cans). You can bake this freeform on a piece of baking parchment or place the ring upside down in a greased ringshaped pan.
- Bake for about 30 minutes in the oven until golden brown. Invert the bread on a board, let cool and serve cold or warm.