SAVOURY TUNA ROULADE
60 g butter
1/3 cup cake flour
400 ml milk
4 eggs, separated
¼ cup finely chopped chives
250 g spreadable cream cheese
425 g can Greenseas® Tuna Chunks in Springwater, drained
1 lebanese cucumber, finely diced
2 spring onions, finely diced
2 tsps capers, chopped
Freshly ground black pepper, to taste
Melt butter in a large saucepan. Stir in flour and cook whilst stirring for 1- 2 minutes. Add milk all at once whisking continuously until smooth. Bring to the boil, reduce heat and simmer until thickened. Stir in egg yolks and chives then set aside.
Beat eggwhites until stiff peaks form. Gently fold into white sauce mixture and pour into a 34 x 24cm baking paper lined pan. Bake in a preheated oven of 190ºC for 15 minutes or until golden. Remove from oven and transfer from tin onto a clean tea towel and remove paper. Cool.
Spread cream cheese over cooled roulade, leaving a 1cm border from the edge. Top with Greenseas® Tuna , cucumber, spring onions, capers and pepper. Roll up from the long edge as for a Swiss roll. Wrap in plastic wrap and refrigerate for 2 hours before slicing.
Photo: Adam Cloete en Willem Bierman
Nota van Adam ivm ‘n gasoond:
Ek het nie eintlik gekyk nie, maar ek het dit baie hoog gestel. Seker so tussen 250 en 270ºC vir ongeveer 20 minute en toe nog in die oond gehou vir ‘n ruk na ek die vlam afgesit het. Ek skat maar met alles, want ek vind jy moet met enige iets die temperatuur hoër stel as wat die resep vra en dit langer inhou. Ek het dit op die laer rak gebak.
Willem Bierman
Dit is n FANTASTIESE resep baie baie dankie. Hy word beslis saterdag vi 200 gaste gebruik as voorgereg.
Ek was lanklaas so beindruk met die resultaat van ‘n resep. Die roulade bak absoluut perfek soos op die foto gesien kan word, en dit is lekker sponsagting en glad nie droog nie.