In the bowl of the planetary mixer, place the flour. Add the oil and operate. Pour in the milk at a trickle and allow to work a few minutes.
Also add the salt and egg and continue kneading. Add the crumbled brewer’s yeast and wait for the dough to come together, that is, to wrap around the hook of the planetary mixer. Now remove it from the bowl and place it on a surface, where flour has been sprinkled.
Working for about 1 minute with your hands, form into a ball and place in a large bowl, considering that it will triple in volume. Cover with plastic wrap and put to rise inside the oven turned off with the light on.
Once it has risen, take the dough ball, drop some flour on a work surface and roll it out, helping yourself with a rolling pin, forming a rectangle. Drizzle a little oil over the dough and lay the potatoes, peeled and thinly sliced, on top, making sure they do not overlap.
Now cut the leek into slices and spread it over the potatoes, season with salt, pepper, and spread the crumbled tuna also. Season with a little oregano. Roll from the widest part and form a circle, which will be placed on a nonstick baking sheet.
Let rise for atri 30 minutes, then brush the surface with milk and sprinkle with sesame seeds. Bake in a preheated oven at 200° for 30 minutes, until the roll is cooked and golden brown on the surface. If it tends to darken too much, cover the surface with aluminum foil.
Rustic potato and tuna is ready. Let it cool a bit before cutting.This dish was prepared for us by Annamaria between oven and stove.