Tuna Spinach Rolls Recipes

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

TUNA SPINACH BRAID

Steps:

• In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside., Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14x10-in. rectangle., Transfer dough to a greased 15x10x1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with mozzarella cheese., On each long side, cut 1-in.-wide strips almost to edge of filling. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg with water and brush over top. Bake at 375° for 18-20 minutes or until golden brown. Serve warm.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

CREAMY SPINACH TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
• Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
• Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

TUNA SPINACH SALAD

Steps:

• Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!

SPICY TUNA ROLLS

Steps:

• Cut off the bottom quarter of each nori sheet; reserve for another use.
• Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
• Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
• Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

TUNA & SPINACH ROLLS

Steps:

• Combine, spinach, tuna, onion, mayo & black pepper; mix well.
• Cut each sheet of pastry in half and divide filling between pastry sheets spooning it down the centre of each.
• Brush edges of pastry with water and roll pastry over filling, seal edge firmly.
• Using a sharp knife, cut each pastry roll into 4. Place rolls on a lightly greased baking tray and glaze with beaten egg.
• Bake at 180.C for 30-35 mins or until golden brown.

SPINACH SUSHI ROLLS

Steps:

• Preparation: Wash rice and drain well. Add rice and water to pan, bring to the boil, reduce heat & simmer, uncovered, until the water is absorbed. Turn heat off and cover rice firmly with kitchen foil, for 4 - 5 minutes Leave to cool, then stir in the combined rice vinegar, sugar and salt. Place spinach leaves in a bowl, and pour over boiling water. Let stand for 30 seconds then strain.
• Layer half the spinach leaves on a tea-towel. Overlap to form a base 20 x 30cm.
• Place half the rice on top of the spinach, moisten hands or flat knife with a little vinegar and spread rice to cover spinach, leaving 1" uncovered at the top.
• Spread a thin line of wasabi along the rice, 1" from the bottom. Top with your choice of meat & 2 vegetables.
• Roll up firmly from the bottom, using the tea-towel or damp hands (like a Swiss/Jam Roll).
• Repeat above steps with remaining ingredients.
• Refrigerate for 30 minutes. Remove from fridge/tea-towel. Cut into 1" sections with a sharp knife.
• Serve with soy sauce for dipping, and extra wasabi for those who like it HOT.

SPINACH-TUNA PEPPERS ROLLS

Steps:

• Heat oven to 210C.
• Put the peppers into large baking dish and roast for 30 mins.
• Peel the peppers and divide into 3 parts each.
• Heat olive oil in a pan.
• Wash the spinach and add to the pan.
• Leave the spinach to wilt for 1 min, stirring once or twice.
• Peel and slice 2 garlic cloves.
• Put the tuna, capers, spinach, garlic and Basil leaves into the blender.
• Puree.
• Lay the peppers pieces on a work surface and put a teaspoon of the spinach-tuna mix over.
• Roll up the pepper pieces put on a plate.
• Peel and slice the garlic clove.
• Mix the garlic with the olive oil.
• Sprinkle the garlic olive oil over the pepper rolls.