Prepare the Dough:

• 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).

Prepare the Tuna Filling:

• 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.

Shape the Rolls:

• 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.

Bake and Enjoy:

• 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!