Spinach and tuna roulade

Spinach and Tuna Roulade

Those of us in the Southern Hemisphere have been experiencing beautiful hot weather, and this simple spinach and tuna roulade is a perfect meal for long hot lazy days by the pool, or a beautiful evening outdoors. I love making roulades, they are pretty easy to make and can have so many different fillings. The word roulade originates from the French word “rouler” meaning “to roll”.  This colourful roulade starts with a spinach roll which is wrapped around a creamy filling of either tuna or salmon. Its great for entertaining  as it can be made ahead , which gives you time to enjoy this beautiful weather with your guests.

How to roll a roulade part one

 Once the simple spinach roll is baked it can be turned out onto a clean tea towel.   Spread the filling over the roll and using the tea towel start rolling.  Once rolled lift it gently with a spatula and place on a dish.  If there is any left over it can keep in the fridge for a day or two.  I always find that its best eaten at room temperature.

 How to rolla roulade part 2

Thanks Marie, for this delicious recipe which has stood the test of time.

Tuna and spinach roulade

 

5 from 3 votes
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Spinach and Tuna Roulade
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Course: Savory
Servings: 6
Author: Ev @ shadesofcinnamon
Ingredients
  • 60 g butter
  • 1/3 cup plain flour
  • 1 cup milk
  • 4 eggs separated
  • 1 bunch fresh spinach
  • FILLING
  • 2 x 220g tins tuna (or salmon)
  • 4 shallots
  • 1/2 cup mayonnaise
Instructions
  1. Preheat oven to 250ºC /475ºF.
  2. Boil or steam spinach, drain well and chop in a blender.
  3. Melt butter in a pan, add the flour and stir for 1 minute to make a roux.
  4. Add the milk and stir until mixture boils and thickens.
  5. Quickly stir in the egg yolks and spinach and transfer to a large bowl.
  6. Beat the egg whites until soft peaks form, and then fold them into the spinach mixture.
  7. Pour the mixture into a greaseproof paper lined swiss roll tine ( 25cm x 30 cm)
  8. Bake for 12-15minutes or until puffed and golden. Remove from oven.
  9. Turn onto a rack covered with a tea towel.
  10. Remove paper, and spread evenly with the filling.
  11. Holding the tea towel with both hands , gently roll the roulade.
  12. FILLING
  13. Combine drained and mashed tuna or salmon, mayonnaise and shallots.

 

 

 

 

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4 Comments

  • Reply Diane October 9, 2014 at 9:29 AM

    I found this on Pinterest and have made it more than once now. I love it for a easy summer luncheon recipe. My friends all loved it too

  • Reply kathy October 5, 2015 at 11:51 AM

    Hi Ev This is a keeper!!!!! It was divine!!!!!!!!!! Thank you xxx

  • Reply Carol July 6, 2016 at 5:06 PM

    I have made it a few times and it is delicious and so easy – thank you for a good, tasty, easy to make recipe.

    • Reply Shades of Cinnamon July 6, 2016 at 7:33 PM

      I am so glad you enjoy this , and thanks for commenting Carol – we just had it for supper tonight. I make it on a regular basis and never get tired of it.

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