With this dish you will surely surprise your guests. It is unusual, deliciously creamy and delicate.
A light spinach roulade filled with a tuna-based cream and sun-dried tomatoes.
I made it today and it’s already gone 🙂
Canned tuna does not have to be boring and there is a whole range of recipes, in which it will work.
I usually use it for pastas and spreads. It tastes best when served in these kinds of dishes.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Roulade: Defrost the spinach and squeeze the excess water out from it. Put the spinach in a blender and add egg yolks, salt and pepper. Blend till smooth.
Whisk the egg whites until stiff. Add the spinach mixture to the whisked egg whites in small amounts and gently mix with a wooden spoon.
Line the baking tin with baking paper. Pour the mixture in the tin. Bake in an oven preheated to 180 degrees Celsius for 15 minutes.
After baking, let the roulade slightly cool down. When you roll it, it should still be lukewarm. Place a cloth on the top of the roulade. Starting from one side, gently roll the roulade. Put it aside and let it cool down.
Tuna filling: Drain the tuna of the water and place it in the blender. Cut the tomatoes into small cubes. Add 3/4 of the tomatoes to the tuna and leave the remaining quarter for now. Add sour cream and mayonnaise to the blender. Blend. Once blended add the remaining tomatoes and mix with a spoon.
Unroll the roulade, spread the tuna mixture over it evenly and roll it back.
Cool it in the fridge before serving.
I used tuna marinated in sunflower oil. You can also use tuna in water or in its own sauce.
Right before serving you can put the roulade in the freezer for 30 minutes. It will be much easier to cut it up like that.
Do you like tuna? If yes, try our recipe for Gluten-free pasta muffins.