Antipasto Tuna Scrolls
These scrolls are very similar to a scone dough filled with a delicious savoury filling. They’re great for lunches, afternoon snacks or to take on a picnic or days outing.
- 2 ¼ cups self raising flour
- 1 cup sour cream
- ¼ cup milk
- 1 tbsp freshly picked thyme leaves
- 180g can GREENSEAS Tuna Chunks in Springwater, drained
- ¼ cup semi-dried tomatoes, finely chopped
- ¼ cup stuffed green olives, finely chopped
- 1 tbsp capers, finely chopped
- 250g smooth ricotta
- green salad, for serving
- Combine flour, sour cream, milk and thyme in a large bowl and mix until just combined. Tip onto a lightly floured surface and roll out to a 35 x 25cm rectangle.
- Combine GREENSEAS tuna , tomatoes, olives and capers. Season with freshly ground black pepper.
- Spread ricotta mix over dough leaving a 3cm border. Scatter with the tuna mix and roll dough from the long edge as per a Swiss roll.
- Cut roll into 4cm slices. Place cut side up on a lined oven tray and bake in a preheated oven of 200ºC for 15 minutes or until golden. Serve with a green salad tossed in a simple balsamic vinaigrette.