Tuna melt calzone recipe
The classic tuna melt gets an Italian makeover encased in pizza dough for a fresh, summery calzone. Ready to go pizza base mix helps get this on the table that much quicker, meaning you can enjoy this gooey calzone quicker. Serve alongside a zingy salad for a bright, punchy meal.
See method- Serves 4
- 30 mins to prepare and 20 mins to cook
- 649 calories / serving
- Freezable
Ingredients
- 2 x 145g packs pizza base mix
- plain flour, for dusting
- 2 tbsp olive oil
- 3 spring onions, trimmed and chopped
- 400g tin chopped tomatoes
- 2 x 145g tins tuna, drained
- 15g fresh basil, chopped
- 150g reduced-fat Cheddar, grated
- 1 tbsp red wine vinegar
- ½ tsp caster sugar (optional)
- 250g cherry tomatoes, halved
- 150g spinach
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Shop ingredientsEach serving contains
- Energy
- 2715kJ 649.0kcal
- Fat
- 25g
- Saturates
- 9g
- Salt
- 2.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 64.9gProtein 39.7gFibre 7.3g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the pizza base mixes in a bowl, make a well in the centre and pour in 200ml warm water. Knead to a ball in the bowl, then put on a lightly floured work surface and knead for 5 mins until smooth. Return to the bowl, cover with a tea towel and leave to prove for 10 mins.
- Heat 1 tbsp oil in a frying pan over a medium heat. Fry the spring onion for 2-3 mins until fragrant. Stir in the chopped tomatoes and simmer for 6-8 mins until thickened. Remove from the heat. Stir in the tuna and basil; season. Leave to cool slightly.
- Divide the dough into 4 pieces and roll out on a floured surface to 20cm rounds. Divide the filling between them, over one side and leaving a 1cm border, then add the cheese. Pull the empty side of dough over the filling, then crimp the edges to seal. Transfer to a lined baking sheet and make steam holes. Bake for 20-25 mins until golden.
- Mix the vinegar with 1 tbsp oil, the sugar (if using) and black pepper. Add the cherry tomatoes and spinach, then toss well. Serve with the calzones.
- See more Tinned fish recipes
Freezing and defrosting guidelines
Freeze calzones only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
