Hot and spicy tuna rolls

    25 min

    Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

    1 person made this

    Serves: 4 

    • 4 large, rounded, crusty white bread rolls, about 10 cm (4 in) across, about 100 g (3½ oz) each
    • 2 tbsp soured cream
    • 2 tbsp mayonnaise
    • 1 tsp hot or medium chilli sauce
    • 2 tsp lime juice
    • 1 can tuna in spring water, about 200 g, drained
    • 1 can sweetcorn, about 200 g, drained
    • 1 can red kidney beans, about 200 g, drained and rinsed
    • ½ green pepper, seeded and diced
    • 2 tbsp chopped fresh coriander
    • salt and pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180°C (350°F, gas mark 4). Slice the tops off the bread rolls and set aside. Scoop out most of the soft interior, leaving a ‘shell’ about 1 cm (½ in) thick. Place the hollowed-out rolls on one side with the bread lids.
    2. Make the scooped-out bread into crumbs, either by crumbling with your fingers or using a food processor. Spread 85 g (3 oz) of the breadcrumbs on a baking tray and toast in the oven for 10 minutes or until dry and crisp. Remove from the oven and set aside. Leave the oven on.
    3. Mix together the soured cream, mayonnaise, chilli sauce and lime juice. Add the tuna, sweetcorn, red kidney beans, green pepper, coriander and dried breadcrumbs. Season with salt and pepper to taste. Mix together, taking care not to break up the chunks of tuna too much.
    4. Spoon the tuna mixture into the hollowed-out rolls and replace the lids. Set on the baking tray and cover loosely with foil. Bake for 5 minutes, then remove the foil and bake for a further 5 minutes, to crisp the bread crust. The filling should be warm, but not bubbling. Serve immediately.

    Each serving provides

    B12, E, niacin, selenium, B1, C, copper, iron, zinc, A, B6, folate, calcium, potassium

    Some more ideas

    *Make garlic mushroom rolls. Hollow out 4 sub rolls, about 115 g (4 oz) each, reserving the cut-off tops and making the scooped-out bread into crisp crumbs as in the main recipe. Slice 450 g (1 lb) button mushrooms and gently cook in a mixture of 15 g (½ oz) butter and 2 tsp extra virgin olive oil for 8–10 minutes or until tender and the juices from the mushrooms have evaporated. Add 1–2 crushed garlic cloves and cook for a further 1–2 minutes, stirring well. Meanwhile, warm the rolls in the oven for 5 minutes. Mix the crisped breadcrumbs with the garlic mushrooms, spoon into the rolls, replace the lids and serve.
    *Try scrambled egg and ham rolls. Scoop out the soft interior of the rolls and discard (or keep for another recipe). Beat 6 eggs with 3 tbsp semi-skimmed milk and salt and pepper to taste. Melt 30 g (1 oz) butter in a heavy-based saucepan, pour in the eggs and cook over a very low heat, stirring with a wooden spoon, until the eggs start to thicken. Stir in 85 g (3 oz) cooked ham, cut into thin strips, and 2 tbsp snipped fresh chives. Continue cooking, stirring frequently, until the eggs are softly scrambled. Meanwhile, warm the hollowed-out rolls and lids in the oven or under a preheated moderate grill. Spoon the egg mixture into the rolls, replace the lids and serve immediately.

    Plus points

    *Using tuna canned in spring water instead of oil helps to keep the fat content of this dish low and halves the calorie content.
    *Sweetcorn is a useful source of dietary fibre, which helps to keep the digestive system healthy and working efficiently. Canned sweetcorn contains carbohydrate as both starch and sugars.
    *Green peppers are a good source of vitamin C. This vitamin aids the absorption of iron, particularly from non-meat sources such as the red kidney beans included in this sandwich filling.

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