Tuna, spinach & chargrilled vegetable calzone
Waitrose and Partners

Tuna, spinach & chargrilled vegetable calzone

Calzone is a big melty pocket of a pizza. This tuna version, with piquant olives, is irresistible alongside a rocket salad.

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Plusdefrosting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tbsp Essential Olive Oil
  • 1 Essential Red Onion, finely sliced
  • 260g pack Essential Spinach, thoroughly washed
  • plain flour
  • 2 x 220g frozen Northern Dough Co Original Pizza Dough, defrosted
  • ½ x 350g Waitrose Chargrilled Vegetable Sauce With Olives
  • 110g pot John West Fridge Pot Tuna Steak In Spring Water
  • 150g ball mozzarella, torn into bitesized chunks
  • 85g Ambrosi Parmigiano Reggiano Julienne
  • ½ x 90g pack wild rocket
  • ½ lemon, for squeezing

Method

  1. Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Heat 1 tbsp oil in a large frying pan and add the onion with a pinch of salt. Fry for 5 minutes until softened. Remove to a plate. Fry the spinach in batches using the remaining 1 tbsp oil, then tip into a sieve. Cool a little, then squeeze out as much water as you can.

  2. Dust the work surface and a rolling pin with flour, then roll 1 dough ball into a rough circle, about 25cm. Spread ½ the vegetable sauce over ½ the circle, leaving a 2cm border. Top with ½ the onion, the spinach, tuna and mozzarella and almost ½ the cheese (leave a little for sprinkling before baking). Repeat with the other ball of dough.

  3. Brush the edges of the dough with a little water, then close each calzone and crimp with a fork, or your thumbs, to seal. Using a small sharp knife, make 3 slits in the top to allow the steam to escape.

  4. Dust the preheated baking tray with flour. Add the calzones and sprinkle with the remaining cheese. Bake for 12-15 minutes until golden brown. Dress the rocket with the remaining ½ tbsp oil and a squeeze of lemon, then serve alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

4,649kJ/ 1,109kcals

Fat

47g

Saturated Fat

21g

Carbohydrates

100g

Sugars

11g

Fibre

13g

Protein

65g

Salt

5.6g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet