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Hot Tuna Sweetcorn Rolls




Source of Recipe


Internet


List of Ingredients




4 Crusty brown or white rolls
2 spring onions or 1 small onion, finely chopped
2 oz mushrooms, sliced
7 oz can of tuna in brine, drained and flaked
7 oz can of sweetcorn niblets, drained
1 small egg, lightly beaten
2 tsp lemon juice
1 tbsp fresh chopped parsley
salt and pepper


Recipe



Cut the tops off the rolls and scoop out the bread inside. Keep half of it to use for filling. Any bread left over can be made into crumbs, stored in the freezer and used for stuffings, coatings etc.

Soften the onion in a little oil over a gentle heat.
Add the mushrooms and cook for a further 2 minutes.
Remove from heat and stir in tuna, sweet corn, bread, egg, lemon juice, parsley and seasoning to taste.
Divide the filling between the rolls, packing it down well into the empty rolls and replace the tops.

Wrap each roll in foil and bake at 400°F, for about 20 minutes.

Open out foil for the last 5 mins of cooking to crisp the roll.

Serve warm on their own