Braided Bread with Tuna Filling

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Braided Bread with Tuna Filling
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Health Score:
71 / 100
2 h. 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie551 cal.(26 %)
Protein21 g(21 %)
Fat31 g(27 %)
Carbohydrates47 g(31 %)
Sugar added1 g(4 %)
Roughage4.1 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.5 μg(13 %)
Vitamin E3.2 mg(27 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.4 mg(29 %)
Folate267 μg(89 %)
Pantothenic acid1.6 mg(27 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C30 mg(32 %)
Potassium489 mg(12 %)
Calcium99 mg(10 %)
Magnesium64 mg(21 %)
Iron3.2 mg(21 %)
Iodine31 μg(16 %)
Zinc1.5 mg(19 %)
Saturated fatty acids13.9 g
Uric acid164 mg
Cholesterol164 mg
Complete sugar4 g


For the dough
1 cube fresh Yeast (42 g)
180 milliliters lukewarm milk
1 tsp sugar
450 grams Pastry flour
1 tsp salt
2 eggs
1 egg yolk
50 milliliters white wine
150 grams soft butter
For the filling
200 grams green Olives (pit removed)
1 Red Bell pepper
300 grams Tuna (canned)
1 egg white
peppers (from the mill)
thyme (If dried: 1/2 tsp)
rosemary (If dried: 1/2 tsp)
For the garnish
Parchment paper
3 Tbsps milk
2 Tbsps Pumpkin seed
How healthy are the main ingredients?
TunaOlivePumpkin seedsugarsaltegg

Preparation steps


For the dough: In a small bowl, mix the yeast with the milk and sugar and stir until smooth. Place the rest of the dough ingredients in a mixing bowl, add the yeast-milk mixture, and knead with the paddle attachment of the electric mixer until smooth. Transfer the dough into a larger bowl, cover, and let rise in a warm place for approximately 1 hour.


For the filling: Rinse the peppers, cut in half, remove the seeds, remove the white ribs, and cut into fine dice. Finely dice the olives. Drain the tuna and place in a bowl. Stir in the egg whites, olives, paprika, and herbs. Season with salt and pepper.


Place the dough on a lightly floured surface and knead. Roll the dough into a sheet about 1 cm (approximately 1/3 inch) thick and 40 x 45 cm (approximately 15 x 17 inches) in size. Cut the dough in half lengthwise. In the center of each piece of dough, spoon half of filling, leave a border. With scissors or sharp knife, make cuts 1 inch apart on the long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.  Place on a baking sheet lined with parchment paper. Brush with milk and sprinkle with pumpkin seeds.


Bake in a preheated oven at180° C (approximately 350° F) about 40 minutes. If the bread browns too quickly, cover it with aluminum foil.