Smoked mozzarella stromboli with a tuna, tomato and caper salad

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt

Ingredients

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
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