Pizza rolls with tuna and spring onions in Asian marinade

Ingredients for 4 servings:

• 400 g pizza dough
• 300 g tuna in its own juice, from the can
• 2 spring onions
• 1 garlic clove(s)
• 100 g tomatoes, pureed
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tsp tomato paste
• 1 tsp Sriracha sauce
• 1 tsp sesame oil, toasted
• ¼ tsp smoked paprika powder
• 30 g cheese, grated
• some sesame, roasted
• n. B. Crema di Balsamic vinegar
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Drain the tuna in a colander. Wash the spring onions, then slice them into rings and chop them even smaller. Peel the garlic and press or finely chop. Place the tuna, spring onions, and garlic in a bowl. Add the passata, tomato paste, olive oil, toasted sesame oil, soy sauce, lemon juice, sriracha sauce, and smoked paprika. Mix thoroughly with a fork, breaking up the tuna until you have a chunky, spreadable paste. Depending on the consistency, thicken with a little tomato paste or thin it with a little soy sauce or passata. The paste shouldn’t be too thin in the end, as it will run out too quickly during baking. Season to taste. Preheat the oven to 220°C (top/bottom heat). Roll out the pizza dough, not too thinly, into a rectangle (approximately 40 x 25 cm for 400 g of dough) and spread the tuna paste evenly over the dough using a spoon or spatula. Now cut the dough into strips approximately 5 cm wide using a sharp knife, so that you end up with 8 strips measuring 40 x 25 cm. Roll each strip carefully and not too tightly. Place the snails on a baking tray lined with baking paper, cut edge down, and sprinkle the tops with grated cheese and a little toasted sesame seeds. The cheese topping prevents the snails from drying out too much during baking. Immediately place the baking tray in the preheated oven to minimize the amount of juice that escapes from the snails. Bake the snails for about 20-22 minutes. Finally, drizzle the snails with a little Crema di Balsamico. This makes 2 thick snails per snack serving. Tips: If you’re in a hurry, you can use a package of ready-made pizza kits for a rectangular family pizza for the pizza dough. The tomato sauce in the kit is then used proportionally as the passata in the recipe. Be sure to use toasted sesame oil, as only this has the nutty, roasted flavor. You can find it in the Asian section of your supermarket. If you don’t have that, don’t use untoasted sesame oil; instead, use toasted sesame seeds for the paste. If you like it spicier, use more sriracha sauce or add a few chili flakes, or even dried chipotle jalapeños for their smoky flavor.