A simple, but tasty Tuna Roulade

This surprisingly easyrecipe was shared with me by Penny Williams.

Penny is an incredible inspiring kiwi rural woman who lives near Fairlie in the South Island. She has a very successful women’s and children’s clothing business called Hide and Seek Clothing, that specialises in slow fashion. Classic country styles that are well made, and stand the test of time. You can check out her website here

What ingredients will I need?
butter
flour
milk
eggs
tuna
cream cheese
lemon

What if I don’t have any tuna?
Don’t worry as salmon would make a great alternative.

What is a roulade?

A roulade is a culinary term that refers to a dish made by rolling a thin layer of food around a filling. The term “roulade” originates from the French word “rouler,” which means “to roll.” Roulades can be sweet or savory and are typically served as a main dish, appetizer, or dessert.

Is it hard to make?

If you can make a white sauce – then you can make this!
It really surprised me how easy it was to make.

Assembling the roulade was not tricky either. The trick is to use a clean tea towel to roll the roulade. Simply use the tea towel to keep tension, and roll the roulade up tight.  Twist the ends of the tea towel like a lolly wrapper. Now place in the fridge to chill. If you are eating it hot, pop it aside until you are ready to serve it.

Tasty Tuna Roulade

Servings 6

Ingredients

The Omelette

  • 60 grams butter
  • cup plain flour
  • 1 cup milk
  • 4 eggs (separated)

The Filling

  • 185 grams tin of tuna (salmon would be a great alternative to tuna)
  • 125 grams cream cheese
  • 1 lemon

Instructions

The Omelette

  • Line a 34cm x 24cm sping roll tin and preheat the oven to 200 ℃
  • Melt the butter in a pot over a low heat.  Once melted remove from the heat and add the flour.
  • Once combined place back on the low heat and add the milk.  Stir until a smooth think sauce emerges.
  • Separate the eggs and add the yolks to the white sauce.  Stir until thick and then take off the heat.
  • Place the egg whites into a cake mixer bowl and beat until stiff peaks form.  Gently fold the eggs whites through the sauce.
  • Pour into your prepared tin and cook for 12-15 minutes
  • Once cooked tip onto a clean tea towel.

The Filling

  • Place the tuna and cream cheese in to a small bowl with the zest of a lemon, and lemon juice to taste.

To Assemble

  • Dollop small amounts of the mixture over the roulade, and gently spread an even mixture right to the edges.
  • Using the tea towel to keep tension, roll the roulade up tight.  Twist the ends of the tea towel like a lolly wrapper.
  • The Tuna Roulade can be eaten hot or cold (if eating cold, place the wrapped roulade in the fridge until you are ready to serve it).Simply slice into your desired sized pieces.  Wipe your knife after each slice to make clean cuts.

If you like this recipe then you may like another recipe of Penny’s that I have shared before.

Penny’s Pinwheels – recipe here

Looking for another roulade idea – try these.

New Zealand Womens Weekly – Spinach roulade – recipe here

Whittikars – Chocolate roulade – recipe here

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