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Prep: 2 hours + | Cook: 15 minutes


  • 60 g butter
  • ⅓ cup cake flour
  • 400 ml milk
  • 4 eggs, separated
  • ¼ cup finely chopped chives
  • 250 g spreadable cream cheese
  • 425 g can tuna chunks in brine, drained
  • 1 cucumber, finely diced
  • 2 spring onions, finely diced
  • 2 tablespoons capers, chopped
  • Freshly ground black pepper, to taste

Melt butter in a large saucepan. Stir in flour and cook whilst stirring for 1 – 2 minutes.
Add milk all at once whisking continuously until smooth.
Bring to the boil, reduce heat and simmer until thickened.
Stir in egg yolks and chives then set aside.
Beat egg-whites until stiff peaks form.
Gently fold into white sauce mixture and pour into a 34 x 24 cm baking paper lined pan.
Bake in a preheated oven of 190ºC for 15 minutes or until golden.
Remove from oven and transfer from tin onto a clean tea towel and remove paper. Cool.
Spread cream cheese over cooled roulade, leaving a 1 cm border from the edge.
Top with tuna, cucumber, spring onions, capers and pepper.
Roll up from the long edge as for a swiss roll.
Wrap in plastic wrap and refrigerate for 2 hours before slicing.

Recipe posted by Adam Cloete
Photo:  Adam Cloete

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