Tuna Filled Bread Roll with Red Onion Relish
- 4 slices of rectangular bread (preferably white or whole wheat)
- 300g (10.6 oz) tuna in oil, drained (approximately 3 cans)
- 475ml (16 fl oz US or 2 cups US) crème fraiche
- 120g (4.3 oz or 1/2 cup US) sweet chili sauce
- 1 medium red onion (approximately 150g or 5.3 oz)
- 2 cloves of garlic (approximately 6g or 0.2 oz)
- 15g (0.5 oz or 1/2 cup US) chopped fresh parsley
- salt and pepper to taste
1. Preheat your oven to 175°C (350°F).
2. In a small bowl, combine crème fraiche, sweet chili sauce, salt, and pepper. Mix well and set aside.
3. Slice the red onion into thin rings, separating each ring individually.
4. In a large bowl, mix together the tuna, minced garlic, and chopped parsley until well combined.
5. Place the tuna mixture onto slices of bread, leaving a small border around the edges.
6. Roll the bread tightly and slice into 2.5 cm (1-inch) thick rounds.
7. Place the bread rolls on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until crispy.
8. To make the red onion relish, combine the sliced red onion with the crème fraiche mixture and mix well.
9. Serve the tuna-filled bread rolls with the red onion relish and a side of crudités if desired.
- baking sheet
- parchment paper
- large bowl
- small bowl
- spoon
- cutting board
- knife
- oven
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