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  • Tuna Rollover Crunch

    Whether it’s for a hefty merienda or a light lunch, you can’t go wrong with this pantry favorite.
    by Pixie Sevilla-Santos .
  • Canned tuna is probably one of Mommy’s fave friend in the kitchen. Apart from being a healthy alternative to fatty foods, itís so easy to whip it up into flavorful goodies!

    Tuna Rollover Crunch

    tuna salad

    •    1 carrot, peeled and cut into strips
    •    1 cucumber, peeled and cut into strips
    •    6 to 8 slices of bread, with brown sides sliced off
    •    3 eggs beaten
    •    1 pack of Japanese breadcrumbs
    •    Oil for frying

    1. Make Tuna Salad: Combine 2 cans of tuna in water or oil (drained), ? cup Japanese  mayonnaise, 1 teaspoon calamansi juice, 1 teaspoon  mustard, salt, and pepper in a bowlr .

    2. Roll over each slice of bread with a rolling pin until ß attened.

    3. Spread tuna salad on each slice, then place 2 strips each of carrot and cucumber on the edge of each slice.

    4. Roll each slice to make a cylinder.

    5. Slice into one-inch portions.

    6. Chill in the refrigerator for about 30 minutes.

    7. Place beaten eggs in a bowl. Place breadcrumbs in another bowl. Heat oil.

    8. Dip each chilled roll into the eggs then roll in the breadcrumbs. Fry until it turns golden brown and crisp.

    9. Serve.

    Photography by At Maculangan

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