TUNA ROLL WITH EGG, AVOCADO AND CORN SALAD

TUNA ROLL WITH EGG, AVOCADO AND CORN SALAD

Ingredients :

Tuna roll:

1 cup undiluted evaporated milk

3 eggs

1 can (5 oz/140g) of tuna in oil or water, drained

1 teaspoon baking powder

1 chicken bouillon cube

1 cup melted butter

Filling:

Hard boiled egg, chopped

Avocado, peeled, pitted and chopped

Corn kernels, cooked

Mayonnaise, the necessary amount

Lettuce, hand cut in medium size pieces, for decoration

Salt

Pepper

Preparation:

Tuna roll:
Blend together milk, eggs, drained tuna, baking powder, bouillon cube and melted butter in the blender until well mixed.
Line a jelly roll pan with oiled parchment paper. Pour mixture and spread. Bake in a preheated 350ºF/180ºC oven until cooked. Remove and invert roll onto plastic wrap and roll. Set aside until warm.

Filling:
Combine mayonnaise with chopped eggs, avocado (save some for decoration) and corn kernels. Season with salt and pepper.
Unwrap tuna roll and spread mixture leaving 1 inch free. Roll and place in a serving platter. Decorate with lettuce along the sides of the roll and top with avocado.

6 servings