Tuna rolls
2 servings
15 minutes
Tuna roll-ups are a delicate and nutritious dish that combines the softness of Armenian lavash, the richness of canned tuna, and the freshness of pickled cucumber. Their origin can be linked to Russian cuisine, where the combination of simple yet hearty ingredients is traditionally valued. The flavor of the roll-ups is harmonious: creamy cheese with herbs adds tenderness, while Tilsiter cheese and guinea fowl eggs add richness. They make an excellent appetizer for both everyday dinners and festive tables. Baked lavash becomes crispy, adding textural contrast, and thanks to their quick preparation, roll-ups are perfect for those who appreciate taste and speed in cooking.
1
Unroll the lavash and spread a thin layer of cottage cheese. Do this with a small knife, as it's not as convenient with a spoon.
- Herb cream cheese: 100 g
2
Next, take the tuna out of the can, chop it into small pieces, and sprinkle it on the lavash. Make sure no juice spills from the tuna, or the lavash will become soggy and taste bad.
- Canned tuna in brine: 1 jar
3
Then grate the eggs, cucumber, and cheese. Evenly distribute on the lavash, leaving some space on one side for easy wrapping. Preheat the oven to 130 degrees in the top ventilation mode.
- Guinea fowl egg: 2 pieces
- Marinated cucumbers: 1 piece
- Tilsit cheese: 25 g
4
Cut the lavash in half and place it on the baking sheet.
- Armenian lavash: 1 piece
5
Bake for 5 minutes.
