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Spinach and tuna roulade recipe

Spinach and tuna roulade recipe

Spinach and tuna roulade recipe

Very impressive dish, don't be put off by the method, it is easier than it seems. Great for serving when those special guests come over. 

Course Snack
Cuisine Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 1 roulade


For the roulade

  • 400 g (14 oz) spinach frozen and chopped
  • 4 eggs separated
  • 1 tablespoon flour
  • salt, pepper to taste

For the filling

  • 200 g (7 oz) cream cheese
  • 2 pickles
  • 2 x 220g tins tuna (or salmon)
  • salt, pepper to taste


  1. Preheat the oven to 180C. Prepare a large baking tin with non-stick baking paper.

  2. Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.

  3. Beat the egg yolks into the spinach and add flour, salt and pepper.

  4. Whisk the egg whites until stiff but not dry, and fold them into the spinach mixture.

  5. Pour this mixture into the baking tin, spread it flat and bake for 15-20 minutes in the preheated oven, until just nicely set. 

  6. When cooked, turn it out on a clean sheet of nonstick baking paper laid on top of a tea towel, with the baking paper side upwards. Carefully remove the baking paper.

  7. Combine drained and mashed tuna or salmon, cream cheese. Season to taste.

  8. Spread the tuna mixture evenly over the roulade. 

  9. Add layer the cucumber slices.

  10. Roll up like a swiss roll or sushi roll. Wrap in plastic film and chill well before slicing. 

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