Ingredients with Measurements:
- 1 can of tuna, drained and flaked
- 1/2 cup of cream cheese, softened
- 1/4 cup of mayonnaise
- 1/4 cup of chopped green onions
- 1/4 cup of chopped celery
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
- 12 asparagus spears, blanched
- 6 slices of white bread, crusts removed and flattened with a rolling pin
- 1/4 cup of sesame seeds
Special equipment needed:
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the tuna, cream cheese, mayonnaise, green onions, celery, garlic powder, salt, and pepper. Mix until well combined.
2. Lay a sheet of plastic wrap on a flat surface. Place the flattened bread slices on the plastic wrap, overlapping them slightly to form a rectangle.
3. Spread the tuna mixture evenly over the bread, leaving a 1-inch border around the edges.
4. Place the blanched asparagus spears on top of the tuna mixture, lining them up end to end.
5. Using the plastic wrap as a guide, roll the bread tightly around the asparagus and tuna mixture, pressing down gently to secure the roll.
6. Sprinkle the sesame seeds on a baking sheet lined with parchment paper. Roll the tuna and asparagus roll in the sesame seeds, pressing down gently to coat.
7. Preheat the oven to 350°F. Place the roll on the baking sheet and bake for 20-25 minutes, or until the bread is golden brown and crispy.
8. Remove from the oven and let cool for 5 minutes before slicing into 1-inch pieces.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 275
Fat: 17g
Saturated Fat: 5g
Cholesterol: 34mg
Sodium: 469mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Greek yogurt can be used instead of cream cheese.
- Dijon mustard can be used instead of mayonnaise.
- Chopped chives can be used instead of green onions.
- Thinly sliced cucumber or bell pepper can be used instead of asparagus.
Variations:
- Add chopped olives or capers to the tuna mixture for extra flavor.
- Use whole wheat or gluten-free bread for a healthier option.
- Add a layer of sliced avocado or tomato to the roll for extra texture and flavor.
Tips and tricks:
- Make sure to flatten the bread slices evenly to prevent any gaps in the roll.
- Use a sharp knife to slice the roll for clean, even cuts.
- Serve with a side of soy sauce or wasabi for dipping.
Storage instructions:
Store any leftover tuna and asparagus roll in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the slices on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the sliced tuna and asparagus roll on a platter and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley.
Pairings:
Serve with a side of soy sauce or wasabi for dipping.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the bread is too thick, it may not roll properly. Use a rolling pin to flatten the bread slices evenly.
- If the roll is too loose, use toothpicks to secure it before baking.
Food safety advice:
Make sure to store any leftover tuna and asparagus roll in the refrigerator and consume within 2 days.
Food history:
The combination of tuna and asparagus is a popular Japanese dish known as "maki asparagus." This recipe puts a twist on the traditional dish by using bread as a wrapper instead of seaweed.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve as an appetizer or light lunch.
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Taste: Savory, Tangy, Salty, Umami, Herbaceous