Spinach & Tuna Roulade

I was thinking of a healthy and simple recipe, which I can pack on a school lunch box, that contains lot a of protein and greens.
I came up with the idea to make this Spinach and Tuna Roulade filled with a delicious filling of cream cheese. This roulade is perfect as an easy lunch served either warm or cold!

I loved how this turned out so beautifully green and it had also a great success with coming back to me with the empty lunch box of my little Chef Tester. I had it with me as a quick snack with salad and it was great!

INGREDIENTS

I liked the fact it was a low-cost ingredient recipe as it has just a few ingredients. When I was starting off making this recipe I noticed that I ran out of all-purpose flour. I was about to give up making this, but then I realized we had some oats, so made oat flour! This makes me think, that substituting unhealthy white flour, was actually a very good twist, not a coincidence! Here is all that you need for this Spinach & Tuna Roulade:

• fresh spinach leaves
• tuna fridge pot
• cream cheese
• eggs
• oat flour
• salt & pepper
• baking powder

mAKING ROULADE

In a food processor blend spinach leaves. Add some extra water to help to blend it until smooth consistency. Add egg yolks and blend again.

Whisk egg white using hand mixer, until fluffy and forthy.

Pour spinach mixture into bowl and add oat flour and mix everything well. Add baking powder, salt & pepper.

Mix spinach mixture with egg whites and gently and carefully fold mixture with spatula until everything well incoporated. Do not overmix!

Pour batter on baking sheet and bake on low-heat 160 C, for about 25 minutes.

ASSEMBLING

Once the spinach dough completely cools down, we can start with filling roulade. As the first layer, spread generously cream cheese, then add some fresh dill. Then spread tuna chunks and roll them up into roulade. Cut roulade into 1 cm rolls and serve it!

If you loved this Spinach & Tuna Roulade recipe so much, you have to try this Tuna Onigiri next!