Waitrose and Partners
Tuna, spinach & chargrilled vegetable calzone

Tuna, spinach & chargrilled vegetable calzone

Calzone is a big melty pocket of a pizza. This tuna version, with piquant olives, is irresistible alongside a rocket salad.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Plusdefrosting

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  • 2 tbsp Essential Olive Oil
  • 1 Essential Red Onion, finely sliced
  • 260g pack Essential Spinach, thoroughly washed
  • plain flour
  • 2 x 220g frozen Northern Dough Co Original Pizza Dough, defrosted
  • ½ x 350g Waitrose Chargrilled Vegetable Sauce With Olives
  • 110g pot John West Fridge Pot Tuna Steak In Spring Water
  • 150g ball mozzarella, torn into bitesized chunks
  • 85g Ambrosi Parmigiano Reggiano Julienne
  • ½ x 90g pack wild rocket
  • ½ lemon, for squeezing


  1. Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Heat 1 tbsp oil in a large frying pan and add the onion with a pinch of salt. Fry for 5 minutes until softened. Remove to a plate. Fry the spinach in batches using the remaining 1 tbsp oil, then tip into a sieve. Cool a little, then squeeze out as much water as you can.

  2. Dust the work surface and a rolling pin with flour, then roll 1 dough ball into a rough circle, about 25cm. Spread ½ the vegetable sauce over ½ the circle, leaving a 2cm border. Top with ½ the onion, the spinach, tuna and mozzarella and almost ½ the cheese (leave a little for sprinkling before baking). Repeat with the other ball of dough.

  3. Brush the edges of the dough with a little water, then close each calzone and crimp with a fork, or your thumbs, to seal. Using a small sharp knife, make 3 slits in the top to allow the steam to escape.

  4. Dust the preheated baking tray with flour. Add the calzones and sprinkle with the remaining cheese. Bake for 12-15 minutes until golden brown. Dress the rocket with the remaining ½ tbsp oil and a squeeze of lemon, then serve alongside.


Typical values per serving when made using specific products in recipe


4,649kJ/ 1,109kcals



Saturated Fat












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5 out of 5 stars1 rating