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Hot and Spicy Tuna Rolls




Source of Recipe


Healthy Cuisine


Recipe Introduction


Here the soft interiors of crusty bread rolls are hollowed out to
provide a crisp casing for a gently spiced mix of tuna,corn and kidney
beans and then warmed in the oven.Serve with a salad of mixed greens and
tomatoes.

SERVINGS: 4



List of Ingredients




4 small round whole wheat bread rolls about 3 inches across
2 tablespoons low-fat sour cream
2 tablespoons reduced-fat mayonnaise
1 teaspoon hot chili sauce
2 teaspoons fresh lime juice
1 can (6 ounces) tuna in spring water, drained
1 can (8 ounces) corn, drained
1 can (15 ounces) red kidney beans, drained and rinsed
1/2 green pepper, seeded and diced
2 tablespoons chopped fresh cilantro
Salt and pepper


Recipe



Preheat the oven to 350°F. Slice the tops off the bread rolls and set
aside. Scoop out most of the soft interior, leaving a "shell" about
1/2-inch thick.Make the scooped-out bread into crumbs, either by
crumbling with your fingers or using a food processor. Spread 1/2 cup of
the bread crumbs on a baking tray and toast in the oven until dry and
crisp, about 10 mins.Remove from the oven and set aside. Leave the oven
on.In a medium bowl mix together the sour cream, mayonnaise,chili sauce
and lime juice.Add the tuna,corn,kidney beans, green pepper,cilantro,
and dried bread crumbs. Season with salt and pepper to taste. Stir well,
taking care not to break up the chunks of tuna too much.Spoon the tuna
mixture into the hollowed-out rolls and replace the lids. Set on the
baking tray and cover loosely with foil. Bake for 5 mins, then remove
the foil and bake for an additional 5 mins to crisp the bread crust.The
filling should be warm but not bubbling.Serve immediately.

Nutrition Per Serving:Per serving: Cals 279, fat 3g, sat fat 1g, chol
13mg, sod 579 mg, carbs 43g, fiber 7g, protein 20g.