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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.
How to fillet, skin and debone fish |
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