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!



Albacore Tuna with Spanish Lemon
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!


Albacore Tuna with Spanish Lemon
- • 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
- 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!


Albacore Tuna with Spanish Lemon


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