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


4.8 from 5 votes
Spinach and Tuna Roulade
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: Savory
Servings: 6
Author: Ev @ shadesofcinnamon
  • 60 g butter
  • 1/3 cup plain flour
  • 1 cup milk
  • 4 eggs separated
  • 1 bunch fresh spinach
  • 2 x 220g tins tuna (or salmon)
  • 4 shallots
  • 1/2 cup mayonnaise
  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.
  13. Combine drained and mashed tuna or salmon, mayonnaise and shallots.





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  • 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.

  • Reply cathie jarrett April 18, 2018 at 8:21 AM

    Hi have made this roulade twice now and both times it has split while rolling, am I making the mixture too thick or over cooking it? Still delicious though!

    • Reply Shades of Cinnamon April 18, 2018 at 3:08 PM

      Hi Cathie, I can only imagine that you may be overcooking it slightly. If it is not soft it won’t roll nicely. The mixture rises and then falls to a flat, almost pancake like texture once it comes out of the oven. I always place a clean tea towel over the roulade when it comes out of the oven, and then place a baking rack over that. Invert it quickly so that the roulade is sitting on the tea towel and rack. I then cover it with another tea towel and allow it to cool. This keeps it soft and is then much easier to roll as all you have to do is remove the top tea towel when it is cool, spread the filling over it and use the bottom tea towel to roll it. I hope this helps. Glad you enjoy this recipe which is one of my favourite lunchtime meals. Its great the next day cold .

  • Reply Gina April 8, 2019 at 1:15 AM

    How much spinach is a bunch of spinach ?

    • Reply Shades of Cinnamon April 8, 2019 at 12:02 PM

      Hi Gina, the amount of spinach used does not matter to the recipe. We buy our spinach tied up with string with about 10 big spinach leaves, but you could use a packet of spinach leaves if buying from the supermarket. The one thing that you must remember to do, is drain the spinach and get as much water out of it after it is cooked. This normally leaves you with a small amount in the end. Hope that helps

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