Tuna and spinach roll

By admin
05 October 2012

Wynand Wilters is the man behind today's lovely recipe


90 g butter

70 g cake flour

500 ml (2 c) milk

4 large eggs, separated

2 ml (½ t) salt

10 ml (2 t) fresh dill


1 bunch spinach, blanched, drained and finely chopped

2 cans (187 g each) shredded tuna

6 spring onions, chopped

160 ml (? c) mayonnaise

15 ml (1 T) chives, chopped

freshlyground black pepper

Preheat the oven to 160 °C and line a 35 x 25-cm baking sheet with baking paper.

Melt the butter in a saucepan and stir in the flour to form a paste.

Slowly stir in the milk with a balloon whisk until the sauce thickens and boils.

Remove the saucepan from the heat and allow to cool slightly. Stir in the egg yolks, salt and dill until well mixed.

Beat the egg whites to the soft-point stage and fold into the white sauce mixture. Spoon onto the baking sheet and bake for 25-30 minutes.

Turn out onto a wire rack covered with a clean drying-up cloth. Allow to cool slightly before removing the paper. Roll up.


Mix the filling ingredients together and season with pepper.

Unroll the roll, spread with the filling and use a sharp knife to cut off the edges.

Roll up like a Swiss roll. G

arnish with fresh herbs and cherry tomatoes.

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