Busy bee

I don't often try out recipes I get off cookbooks or cooking shows. I always have this niggling doubt that the chef will never reveal his/her secrets and though convincing the 'umm's and the 'aah's can be, who's to tell really how delicious the food really is? Kan kan kan...

Anyway, I recently discovered that a friend of mine had started a blog since she's been in Auckland furthering her studies. Anyway, she posted a recipe called Tuna Rolls and it was so simple, I just have to give it a go. Besides, kalau tak jadi, I tau la mana nak cari tuannya...haha....

So, in honour of 'Those Moments...', here is my version of it...

Ingredients:
2 small tins of tuna - tin of 185g each
3 tablespoonfuls of Mayonnaise

because I just lurrrrrrve onions and to me, making a tuna sandwich without chopped onions is a sin in my books, I added one and half of chopped yellow onions.



2 tablespoonfuls of corn kernels



Salt and ground pepper to taste

2 eggs - beaten
Cheese - to your heart's desire. I used Perfect Italiano's mixture of shredded Cheddar, Parmesan and Mozzarella.

Bread - basically I tried this recipe out using two types of bread: Hailam bread (the crustless white bread you typically find in Kopitiams) and the usual sliced bread.

My verdict, both are equally usable; the Hailam bread is longer but narrower so your rolls will be more of the petite size. Point to note though is Hailam bread becomes stiff if left in the open so only take them out when you are ready to lay out the filling and roll it up.

Mix up the tuna, corn kernels, onions, mayo and seasoning. Butter or margarine up your bread. Place about a teaspoonful or two of fillings on bread and roll it up. Seal the ends with egg and lay your rolls on a baking tray.



Just before putting them in the oven, (pre heated at 180 celcius), I gave the rolls an eggwash and scattered cheese generously.

They should be ready after about 15 mins. But of course, this depends on how you like your cheese topping, but in general 15 mins should be okay.

Best eaten fresh from the oven while the bread is still crispy.


The top 4 are the ones made with Hailam bread, the middle with normal sliced bread but rolled diagonally, basically for experimentation purposes and the bottom row is the rolled up sliced bread.

Abg loved it; definitely a keeper this one.

Thank you Zaa, keep them coming okay?