Tuna Spinach Rolls Recipes

TUNA SPINACH SALAD

Steps:

• Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!

SPICY TUNA ROLLS

Steps:

• Cut off the bottom quarter of each nori sheet; reserve for another use.
• Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
• Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
• Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

TUNA & SPINACH ROLLS

Steps:

• Combine, spinach, tuna, onion, mayo & black pepper; mix well.
• Cut each sheet of pastry in half and divide filling between pastry sheets spooning it down the centre of each.
• Brush edges of pastry with water and roll pastry over filling, seal edge firmly.
• Using a sharp knife, cut each pastry roll into 4. Place rolls on a lightly greased baking tray and glaze with beaten egg.
• Bake at 180.C for 30-35 mins or until golden brown.

TUNA, OLIVE & SPINACH SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins until al dente.
• Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened, about 5-6 mins. Then, flake in the tuna and adding the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted.
• Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

SPICY TUNA ROLL WITH SRIRACHA AIOLI

Steps:

• Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
• Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.

CREAMY SPINACH TUNA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
• Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
• Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.