Tuna Melt Egg Roll

As a kid from a Catholic upbringing, Lenten Friday meals consisted of three cans and a loaf of frozen of bread. A can of tuna, a can of cream of mushroom soup, and a can of peas on toasted frozen bread. When I was a young adult, it was tuna melts or Mac and cheese with tuna. Here is an update. Tuna melt egg roll. The updates are capers for a salty taste and lemon for some acid. Now, I also used the Italian tuna in olive oil. That is not as fishy as the canned stuff. I hope you like it.

1 12-ounce jar Italian tuna
2 ounces sweet relish
1 ounce capers
3 tablespoons mayo
1/2 teaspoon lemon zest
4 ounces melty cheddar cheese plus some for garnish
6-8 egg roll wrappers

Cooking oil.

Remove tuna to bowl.

Add lemon zest, sweet relish and capers to tuna and toss gently.

Add mayonnaise and toss.

Add to egg roll wrapper as a diamond one third up and roll towards top pulling in the sides. Use water to seal.

Add cooking oil to a paper towel and rub outside of egg roll until coated.

Cook in a air fryer for 8 minutes at 370 degrees; turn over and cook for 4 minutes and add a little cheese to the top and cook for an additional 2 minutes.

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