Tuna And Caper Breadsticks – a delicious recipe with flour, water, yeast, salt, barley malted, pate tuna. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a bowl, add the flour. Make a well in the flour and add the water, yeast, salt, barley, tuna pate, caper pate, and 25 grams of oil. Mix well for 8 to 10 minutes. Add a little flour if the dough appears too soft.
2
Form into a baguette shape, and roll into a rectangle. Brush the dough with olive oil.
3
Cover and leave to rise for 1 hour.
4
Preheat the oven to 190 degrees Celsius.
5
With a sharp knife, cut out long strips of dough about an inch thick from the short side of the rectangle.
6
Roll out the dough by hand into a thin bread stick shape.
7
Arrange onto a parchment paper-lined baking sheet, leaving a space between each stick.
8
Bake for 15 minutes.
322
kcal
Calories
12
g
Fat
46
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups flour, 9/16 cup water, 2/3 tablespoon yeast, 13/16 teaspoon salt, and more.
Yes, Tuna And Caper Breadsticks falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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