• 1 (425g) can of Tuna in olive oil (drained)

  • 2 tomatoes (peeled and seeded)

  • 4 spring onions

  • ½ cup basil

  • 1 small green capsicum

  • 20g butter

  • 200 ml. thickened cream

  • ½ cup grated mozzarella cheese

  • 4 large soft rolls

  • ½ cup white wine


  • 1.

    Finely chop the spring onions and capsicum, shred the basil and parsley then fry all together in butter till softened.

  • 2.

    Add the tuna to the pan followed by the cream and bring to a boil then add the tomatoes and simmer for 5 minutes.

  • 3.

    Cut the tops off the rolls and scoop out the insides, refill the space with tuna and cream mix, sprinkle with grated mozzarella and slide under the grill for 5 minutes or until golden brown.


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