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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.