TUNA ROLL WITH EGG, AVOCADO AND CORN SALAD   
  Ingredients :
    Tuna roll:
    1 cup undiluted evaporated milk
    3 eggs
    1 can (5 oz/140g) of tuna in oil or water, drained
    1 teaspoon baking powder
    1 chicken bouillon cube
    1 cup melted butter

    Filling:
    Hard boiled egg, chopped
    Avocado, peeled, pitted and chopped
    Corn kernels, cooked
    Mayonnaise, the necessary amount
    Lettuce, hand cut in medium size pieces, for decoration
    Salt
    Pepper

  Preparation:
Tuna roll:
Blend together milk, eggs, drained tuna, baking powder, bouillon cube and melted butter in the blender until well mixed.
Line a jelly roll pan with oiled parchment paper. Pour mixture and spread. Bake in a preheated 350ºF/180ºC oven until cooked. Remove and invert roll onto plastic wrap and roll. Set aside until warm.

Filling:
Combine mayonnaise with chopped eggs, avocado (save some for decoration) and corn kernels. Season with salt and pepper.
Unwrap tuna roll and spread mixture leaving 1 inch free. Roll and place in a serving platter. Decorate with lettuce along the sides of the roll and top with avocado.

How to fillet, skin and debone fish
 
        6 servings
       
 
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