I was having some friends over for a meal and came across this recipe in my files for a tuna roulade and decided to serve it as a starter. Not only had I never made a roulade before but I had also not eaten one. I was having second thoughts with regards to the success of my roulade while I was whipping up the mixture (panic, panic) and sent my ever tolerant hubby to the shops to buy some salad ingredients as a backup plan just in case the roulade was a flop. There is definitely a good feeling when things go according to plan – the roulade turned out to be a hit and the filling is very tasty.
60 ml flour
15 ml parsley
1 tuna chunks ( drained)
250 ml cheddar cheese, grated
80 ml mayonnaise
15 ml djion mustard
1 spring onion, finely chopped
80 m soft butter
80 ml chutney
125gr cream cheese
50 ml cheese spread
Beat the egg whites until firm, then season with salt and freshly ground pepper.
Beat the egg yolks until smooth and creamy. Fold the yolks into the whites, along with the flour and the parsley. Stir gently with a metal spoon until just combined.
Grease and line a swiss roll pan with wax paper. Spray the wax paper with non- stick spray before spreading the batter evenly into the pan.
Bake in a preheated oven at 190 C for 10 minutes or until just golden. Do not be tempted to leave it to bake for longer.
Turn out onto a clean dishcloth, remove the paper, roll up in the cloth and allow it to cool.
Combine all the ingredients for the filling in a small mixing bowl, and season to taste with salt and freshly ground black pepper.
Unroll the swiss roll, spread the mixture onto it and carefully roll it up again.
Combine the cream cheese and the cheese spread. To serve, place a slice of roulade on each plate and pipe the topping onto it.
Garnish with rocket leave or fresh watercress.