Those of us in the Southern Hemisphere have been experiencing beautiful hot weather, and this simple spinach and tuna roulade is a perfect meal for long hot lazy days by the pool, or a beautiful evening outdoors. I love making roulades, they are pretty easy to make and can have so many different fillings. The word roulade originates from the French word “rouler” meaning “to roll”. This colourful roulade starts with a spinach roll which is wrapped around a creamy filling of either tuna or salmon. Its great for entertaining as it can be made ahead , which gives you time to enjoy this beautiful weather with your guests.
Once the simple spinach roll is baked it can be turned out onto a clean tea towel. Spread the filling over the roll and using the tea towel start rolling. Once rolled lift it gently with a spatula and place on a dish. If there is any left over it can keep in the fridge for a day or two. I always find that its best eaten at room temperature.
Thanks Marie, for this delicious recipe which has stood the test of time.
- 60g butter
- ⅓ cup plain flour
- 1 cup milk
- 4 eggs separated
- 1 bunch fresh spinach
- FILLING
- 2 x 220g tins tuna (or salmon)
- 4 shallots
- ½ cup mayonnaise
- Preheat oven to 250ºC /475ºF.
- Boil or steam spinach, drain well and chop in a blender.
- Melt butter in a pan, add the flour and stir for 1 minute to make a roux.
- Add the milk and stir until mixture boils and thickens.
- Quickly stir in the egg yolks and spinach and transfer to a large bowl.
- Beat the egg whites until soft peaks form, and then fold them into the spinach mixture.
- Pour the mixture into a greaseproof paper lined swiss roll tine ( 25cm x 30 cm)
- Bake for 12-15minutes or until puffed and golden. Remove from oven.
- Turn onto a rack covered with a tea towel.
- Remove paper, and spread evenly with the filling.
- Holding the tea towel with both hands , gently roll the roulade.
- FILLING
- Combine drained and mashed tuna or salmon, mayonnaise and shallots.
