This dish will decorate the ordinary and gala table.

For dough:
2 ounces yeast
¾ cup warm milk
1 teaspoon honey
3 cups four
1 teaspoon salt
2 eggs
1 egg yolk
¼ cup white dry wine
½ cup butter

For stuffing:
1 cup green olives without stones
½ cup dried tomatoes
1 big tomato without skin
12 fl oz canned tuna (in its own juice)
1 white of the egg
salt, ground black pepper
1 teaspoon provence herbal mix
sesame seeds
few Tbsp milk

Combine yeast, 4 Tbsp milk, honey and leave for 15 minutes.
Combine the left dough products and make the dough.
Place the dough in the bowl, cover it and put the bowl into the fridge for 12 hours. It is possible to leave in the room, it will be enough for 2 hours.
Dice up the olives and dried tomatoes.
Cut the big tomato and remove juice. Sop up tuna and mix it with well whisk white of the egg.  Combine olives, tomatoes, salt, pepper, herbal and mix everything.
Preheat an oven till 170 degrees. Grease the baking tray or put the baking paper in it. Knead the dough and roll 20*22*0.5 inch sheet. Divide the sheet into two parts. Do the same with stuffing. Put the stuffings in the middle of each sheet of dough. Double the sheets and scrunch up the edges.  Prepared sheets of dough twine into the rope and place in the baking tray.  Grease with a brush the milk, dredge with sesame seeds. 
Bake for about 40 min.  Near this rope bouillon suits perfectly.

Recipe and photo of Laura Galkinaitė