I love the tuna sandwich wrap because it’s like making a salad rolled into a big sandwich. The filling can be tuna, but as I always give you, you can remove or add ingredients to your liking, there is no problem.
In particular, I love this tuna roll because it is a first and only dish that you can prepare in advance because it can last 2 or 3 days in the fridge and so you have your food ready as soon as you get home. You can eat it at any time of the year, yes, in very cool summer it comes in wonderfully.
Tuna can be a very creative ally in our kitchen if we know how to prepare it, which is very clear is that it is always a success. I don’t know anyone who doesn’t like it, at home we always feel like it.
Whatever it is called: rolled, log, cake, rolled, gypsy arm, wrapped child … it is undoubtedly very tempting and appetizing and that it can be used for a family reunion, an informal dinner with friends, a meal in the countryside…
So if you want to enjoy a movie dish this weekend, I recommend that you do not miss a detail of this easy and rich recipe.
Step-by-step videorecipe
Ingredients
- 12 slices of crustless sliced bread
- 150 gr of cream cheese spread or bought or homemade (see recipe)
- Mayonnaise purchased or homemade (see recipe)
- 3 cans of tuna
- 150 gr of cherry tomatoes
- 15 stuffed olives
- 50 gr of piquillo peppers
- 50 gr of peas
- 1/2 red onion
- 1 lettuce head
- Salt and pepper (optional)
Tuna sandwich roll step by step
1.- The first thing is to cut the lettuce and onion very finely and cut 10 tomatoes and 10 olives in half (you reserve the rest to decorate). When you have everything chopped, you put it in a bowl with the rest of the ingredients except the cheese and mayonnaise.
2.- And you stir very well. I have not seasoned this salad because I think that the salt that all the ingredients have is more than enough, but if you feel like it, you can add a little bit.
3.- Now, place the cream cheese in a bowl with a little mayonnaise and beat until all the ingredients are well integrated.
4.- Put transparent paper on the surface that you are going to work and place the slices of bread on top, overlapping the edges. You pass a rolling pin over the bread to make it finer and thus easier to roll.
5.- Next, spread the cream cheese and mayonnaise all over the surface, emphasizing the edges. Now you add the tuna salad on top of the cheese and spread it much less around the edges so that it doesn’t come off as soon as we start rolling.
6.- You start by rolling one end with the help of the paper making a little pressure on the bread. You are removing the paper and rolling up with pressure at the same time and so on until the end.
7.- You end up sealing the roll with the paper, closing the ends as if it were a candy. Refrigerate for half an hour.
Final preparation
8.- After 30 minutes, you take it out of the refrigerator and unwrap it by placing it on the tray that you are going to present it.
9.- Finally, cut the edges with a very sharp knife, spread the rest of the mayonnaise on the bread and decorate it as you like.
My tips and tricks
- If you don’t have cling film you can use aluminum foil or parchment paper.
- If you have many guests you can double the quantities, prepare 2 rolls and that’s it.
- The tuna can be in oil or natural.
- When you press the roll, do it carefully so as not to break the bread. If you don’t know how, you can watch the video that I show you how you can do it.
Ready to leave no crumbs
Note: the price is indicative, it all depends on where you are going to buy.
More interesting recipes
Cold tuna cake with sliced bread
Potato and tuna croquettes
15
15 minutes
1.15
1.15 EUROS / PERSON
1
Preparation: Easy
6
6 person
