In a large bowl, combine all the dry dough ingredients.

Gradually add lukewarm water, little by little, until you get a soft, smooth, and pliable dough.

Knead the dough for a few minutes until elastic and well mixed.

Shape the dough into a ball and place it in a lightly oiled bowl.

Cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm, draft-free place until it doubles in size (about 1 to 1.5 hours).

Open the can of tuna and pour its oil into a skillet.

Finely chop the onion and sauté it in the tuna oil until translucent and fragrant.

Add diced tomatoes and cook until they soften and reduce.

Season with salt, pepper, and any herbs you like (thyme or oregano work well).

Once cooked, let the filling cool completely before using.

Once the dough has doubled in size, punch it down to release the air.

Roll it out on a floured surface into a large rectangle about ½ cm thick.

Spread the onion and tomato filling evenly across the dough.

Sprinkle chunks of tuna and sliced olives on top.

Carefully roll the dough tightly from one long edge to the other, like a log.

Brush the edge of the dough with a little beaten egg to seal it well.

Cut the log into slices about 2 cm thick. Don’t worry if some filling falls out—just press it back gently.

Place the slices cut-side up on a greased baking tray.

Let the rolls rest for 10–15 minutes to puff up slightly.

Preheat your oven to 180°C (350°F).

Before baking, brush the tops of the rolls with egg yolk for a shiny, golden finish.

Bake in the hot oven for 20–25 minutes, or until golden brown and cooked through.

Let cool slightly, then enjoy these warm, cheesy, savory delights!