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Finely chop the spring onions and capsicum, shred the basil and parsley then fry all together in butter till softened.
Add the tuna to the pan followed by the cream and bring to a boil then add the tomatoes and simmer for 5 minutes.
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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