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Tuna Melt

from: tunamelt

                       Tuna Melt

A round loaf of bread which is filled with tuna fish and cheese.  A high
quality, interesting and attractive alternative to tuna fish sandwiches.

3 1/4 c flour
1 T     sugar
1 t     salt
1 t     dried dill weed
2 T     dried yeast          (maybe 1 T is enough)
1 T     butter   
1 c     hot water (as hot as the tap will provide)

2 6.5-oz cans tunafish (or 1 pint home-canned tunafish)
1/2 c    chopped onion
1/4 c    mayonnaise

8 oz   cheese (sharp cheddar, pepper jack, something interesting)
       (half this much cheese is maybe an improvement, but maybe
        not)

some   seeds (sesame, sunflower, poppy, pumpkin)

Put 2 1/4 cups of the flour in a bowl along with the salt,
yeast, sugar, dill and butter.  Stir to combine.  Dump in the
hot water and stir it up.  Add more flour until you can dump
the dough onto a floured board.  Knead the dough four minutes,
adding flour as necessary to make a nice ball of smooth dough.

Put a tea kettle of water on to boil.

Mix the tuna fish, onion, and mayonnaise.

Grate the cheese.

Roll the dough out into a circle 18 inches in diameter.  Put
the cheese into an 8 inch circle in the middle of the dough.
Put the tuna mixture on top of the cheese and pat it all down.

Fold the dough over the cheese and tuna to make an oblate
spheroid.  Turn the whole thing over onto a cookie sheet.
Pour the kettle of boiling water into a bowl and set the
cookie sheet on top of it.  Spread the tuna melt with mustard,
or paint with egg yolk and water and then sprinkle with seeds
of your choice.  Make a couple decorative slits in the top to
let steam escape while baking.

Let the whole thing rise for about 1/2 hour.  Preheat the oven to 350
and put the tuna melt in to bake for another 1/2 hour or so.

Remove from oven, cool on a rack for 10 minutes or more, slice into
wedges and eat it up.