4 wholewheat rolls, crusty
25 g (1 oz) butter or margarine
2 spring onions, washed and sliced
4 mushrooms, washed and sliced
1 small can tuna fish, drained
40 g (4 tbsp) canned or cooked corn kernels
10 ml (2 tsp) lemon juice
2.5 g (1/2 tsp) paprika
salt and freshly ground pepper
25 g (1 oz) butter or margarine
2 spring onions, washed and sliced
4 mushrooms, washed and sliced
1 small can tuna fish, drained
40 g (4 tbsp) canned or cooked corn kernels
10 ml (2 tsp) lemon juice
2.5 g (1/2 tsp) paprika
salt and freshly ground pepper
method
1. Cut a slice from the top of each roll about 4 cm (1 1/2 in) in diameter and scoop out some of the inside.
2. Melt the butter or margarine in a small frying pan, add the sliced spring onions and mushrooms.
3. Allow to cook over a low heat for 2 minutes.
4. Remove from the heat and stir in the remaining ingredients, including the breadcrumbs from the rolls. Season to taste.
5. Stuff the rolls with the filling and replace the lids.
6. Wrap each in a square of foil and bake at 200°C (400"F) Gas 6 for 10 minutes to heat through.
7. Remove from the oven and unwrap the foil.
8. Serve with a crispy green salad for a light lunch.
2. Melt the butter or margarine in a small frying pan, add the sliced spring onions and mushrooms.
3. Allow to cook over a low heat for 2 minutes.
4. Remove from the heat and stir in the remaining ingredients, including the breadcrumbs from the rolls. Season to taste.
5. Stuff the rolls with the filling and replace the lids.
6. Wrap each in a square of foil and bake at 200°C (400"F) Gas 6 for 10 minutes to heat through.
7. Remove from the oven and unwrap the foil.
8. Serve with a crispy green salad for a light lunch.
serving amount
serves 4
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