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Tuna melt calzone recipe

Tuna melt calzone recipe

8 ratings

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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2715kj
    649kcal
    32%
  • Fat

    25g 36%
  • Saturates

    9g 43%
  • Sugars

    11g 12%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 64.9g Protein 39.7g Fibre 7.3g

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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.

See more Tinned fish recipes

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