Serves
4-6
Cook Time
20 minutes
Just like the classic tuna melt (possibly better) but lightly fried in egg roll wrappers until perfectly golden and served with a zesty, pickle-y dipping sauce. The perfect lunch, mid-day snack, late night treat, you name it!
This Recipe Features:
Albacore Tuna with Spanish Lemon
$32.00
Just like the classic tuna melt (possibly better) but lightly fried in egg roll wrappers until perfectly golden and served with a zesty, pickle-y dipping sauce. The perfect lunch, mid-day snack, late night treat, you name it!
This Recipe Features:
Albacore Tuna with Spanish Lemon
$32.00
Ingredients
- • 3 cans of Fishwife Albacore Tuna with Spanish Lemon, drained
- • ⅓ cup Dukes Mayonnaise, plus more for spreading
- • 1 teaspoon Dijon mustard
- • ¼ cup finely chopped fresh dill, plus more for garnish
- • ¼ cup finely chopped red onion
- • 2 dill pickle spears, finely chopped
- • 1 stalk celery, finely chopped
- • ½ lemon, juiced
- • salt and pepper to taste
- • A few handfuls of shredded mexican cheese
- • 1 egg wash (1 egg and 1bsp of water)
- • A package of egg rolls
- • Neutral oil for frying
Directions
- Prepare the tuna salad mixture by mixing together: tuna, ⅓ cup mayo, dijon mustard, chopped dill, chopped red onion, chopped pickles, chopped celery, lemon juice, salt, and pepper.
- Heat a large pot over medium heat. Fill the post about 1/3 of the way with neutral oil. Heat to 350.
- Lay egg roll on cutting board, fill with ~1-2 tbsp tuna salad and top with ~1tbsp shredded mexican cheese. Brush the sides with the egg wash. Roll diagonally, from one corner to the other, tucking in sides as you roll to form a tight egg roll. Top with ~1tbsp shredded mexican cheese to each egg roll before rolling.
- Carefully drop in oil. Fry for 3-5 minutes total, or until browned on all sides.
- Serve with dipping sauce and enjoy!
This Recipe Features
Albacore Tuna with Spanish Lemon
$32.00
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