November 6, 2020
Ingredients for 4 people
- 4 brick sheets
- 140g tuna in its own juice
- 100g ricotta
- 15g tomato puree (1 full teaspoon)
- 10g dried tomatoes
- ½ teaspoon paprika powder
- 1 egg white
- Salt, pepper
Directions
- Preheat the oven to 180°C
- Drain the tuna and break it up with a fork
- Slice the tomatoes finely
- Mix together the tuna, tomato puree, ricotta, paprika, salt, pepper and dried tomatoes
- Brush the brick pastry with the beaten egg white
- Spread the filling over the brick pastry, fold over the edges and roll up
- Brush the outside of the roll with the egg white
- Place in the oven for 15 minutes
Serve immediately while the rolls are still crispy.
Preparation time: 30 mins
Cooking Time: 15 mins
Energy: 149 kcal Protein: 14g
Recipes developed in cooperation with BBAHS.
