Tuna & chilli. Crostata.

Healthy and light lunch or dinner :) It's perfect when we need something light after Easter-overeating ;-)

Oven 360 F (180 C)

Crust:

200 g flour (for me wholemeal)

50 g butter, melted

1 egg

1 bag of dried yeast (7 g)

sea salt

Sift the flour into a bowl, add melted butter, egg, salt and yeast. Knead dough, adding, if necessary, a few tablespoons of hot water (I addet about 5-6 tbsp ). Knead for 15 minutes (by hand or use mixer). Form a 2 balls.

Roll out dough on a floured sourface to around 14 inches round. Place on a baking sheet lined with parchment.

Filling:

2 cans of tuna (with oil)

3 onions, chopped

2 garlic cloves, chopped

1-2 red hot chilli peppers

green olives

oil for frying

In a big frying pan heat 2 tbsp oil, add onions and garlic. In a few minutes later add chilli peppers (chopped). Next add tuna. Frying for a few minutes and add green olives. Also frying for a few minutes.

Form a mound in the middle of the dough, leaving a 1-2 inch border.

Sprinkle with olive oil the fold over edges.

Bake over 20-30 minutes, until crust is brown.