A refreshing roll of tuna and lemon to be served in summer.


  • 2 x 185g tuna in spring water

  • 5 heaped tablespoons dried bread crumbs

  • 5 eggs

  • 5 heaped tablespoons parmesan cheese

  • extra virgin olive oil

  • water


  • 1 tablespoon lemon juice

  • 1 tablespoon extra virgin olive oil

  • 1 grated garlic clove

  • chopped parsley

  • Combine all ingredients and mix well. Pour over tuna loaf slices.


  • 1.

    Drain tuna and flake in large bowl. Combine tuna with bread crumbs, eggs and cheese; mix well. Shape mixture into two long round loaves and wrap well in aluminium foil greased with olive oil. Makes 2 loaves.

  • 2.

    Bring water in large saucepan to the boil and place 2 foiled loaves into water. Simmer for 20 minutes. Turn off heat and allow water to cool before removing loaves. Refrigerate and slice when cold.


The Salsa is poured over the tuna loaf just prior to serving.

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