Tuna Rangoon Trapizzini with Crushed Wasabi Peas
These Tuna Rangoon Trapizzini feature a cream cheese tuna filling accented with wasabi, ponzu, and mirin snuggled into a triangle of fluffy focaccia-style pizza dough. It's the picnic sandwich of your dreams.
Equipment
- 13x18" baking sheet
- Stand mixer with a hook attachment
Ingredients
Pizza Dough
- 2¼ cups warm water
- 2¼ tsp active dry yeast
- ¼ cup + 2 tbsp olive oil divided
- 1 tbsp kosher salt
- 3½ cups bread flour
- 2 tbsp sesame seeds
- 2 tbsp black sesame seeds
Tuna Rangoon
- 1 tbsp wasabi paste
- ¼ cup ponzu
- 2 tbsp mirin
- 227g (8oz) cream cheese softened
- 3 cans flaked tuna packed in water drained
- 3 scallions thinly sliced
Toppings
- 2-3 mini cucumbers thinly sliced
- 1 cup daikon microgreens
- ½ cup wasabi peas crushed
Instructions
For the Dough
- Sprinkle the yeast over the warm water. Let sit for 10 minutes or until foamy.
- Pour the yeast and water into the bowl of a stand mixer fitted with a hook attachment. Add 2 tablespoons of the olive oil, the salt, and 2 cups of the flour. Mix on low until a loose dough forms.
- Scrape down the sides of the bowl and continue adding the flour in 1/2 cup increments, waiting for each addition to become fully integrated before adding more. Only add as much flour as you need to create a dough that cleans the sides of the bowl.
- Transfer the dough to a floured surface and knead until smooth and silky to the touch, about 5-7 minutes. Once the dough is ready, grease a 13x18" baking sheet with the remaining olive oil. Stretch the dough out into a rough rectanglar shape and place it in the center of the baking sheet. Cover with plastic wrap and let rise for an hour and a half or until doubled in size.
- In the last half hour of the dough's proofing time, preheat the oven to 450°F. In a small bowl stir to combine the sesame seeds and set aside. Once the dough has risen, drizzle the surface with additional olive oil and sprinkle with sesame seeds.
- Using a bench scraper, divide the dough into 8 equally sized rectangles and place the baking sheet in the oven. Really press down with bench scraper, we want to be able to divide the bread along these lines after we bake it. Bake for 20 minutes or until golden, turning once halfway through.
- Take the pan out of the oven and let cool for 10 minutes before breaking the bread apart using the lines you created with the bench scraper and set aside to cool.
For the Tuna Rangoon
- Place the wasabi, ponzu, and mirin in a large bowl. Whisk to combine. Add the cream cheese and stir to form a thick cream sauce. Don't worry if there are a few lumps, you won't notice them in the final dish.
- Add the tuna and scallions and stir until all the ingredients are fully integrated. Set the Tuna Rangoon aside but don't refrigerate it.** We don't want the cream cheese to solidify.
To Assemble
- Take the pizza rectangles and cut them in half on the diagonal. Using a pairing knife, create an incision along the cut-side and gently tease the bread open with your fingers.
- Fill the pocket with as much Tuna Rangoon as you can fit and top with cucumber slices, microgreens, and wasabi peas. Refrigerate until ready to serve or serve immediately.
Notes
** Don't refrigerate the tuna Rangoon before filling the trapizzini. If the cream cheese is allowed to set up, it will make assembly more difficult. Once the trapizzini are filled, however, you can refrigerate them for up to 3 days.