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
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.