Potato Rolls with Tuna and Mayonnaise

Appetizers | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Potato Rolls with Tuna and Mayonnaise

Ingredients

Safflower Oil - 15 fl oz
Lemon - ½ piece
Green Butter - 1 bunch
Chocolate eggs - 2 pieces
Salt - to taste
Olives stuffed with lemon - 1.8 oz
Tomatoes - 3 pieces
Canned tuna in its own juice - 8.8 oz
Milk - 6 fl oz
Butter - 1.8 oz
Salad Potatoes - 3 lbs

Step by Step guide

Step 1

First, make the mayonnaise: place the egg, lemon juice, a pinch of salt, and a bit of oil in a blender - it should not cover the blades. Lightly whisk the mixture with a spatula, then turn on the blender for 20 seconds. Add the remaining oil, mix again with a spatula, and blend for 35 seconds. The mayonnaise should become thick and creamy. Cover it with plastic wrap and leave it in the refrigerator.

Step 2

Next, prepare the potatoes: peel them, cut into large pieces, place in a pot, add cold water, and a teaspoon of salt. The water should cover all the potatoes. Bring to a boil, then reduce the heat and cook for 20-30 minutes until the potatoes are soft. Drain the water. Melt the butter in another pot over low heat, add the potatoes, and mash them with a spatula or a special tool. Once the butter is fully absorbed, slowly pour in the hot milk while constantly stirring the mixture with a wooden spatula. Taste and add salt if needed.

Step 3

While the potatoes are cooking, prepare the rest: crumble the tuna with a fork. Peel one tomato and cut it into cubes, and slice the remaining tomatoes.

Step 4

Mix the tuna with 3-4 tablespoons of mayonnaise. Place a damp towel on the table, spread the mashed potatoes on it, and using a wide spatula, shape the mashed potatoes into a layer about 1.5 cm thick. Place the tuna and tomato pieces in a line down the center of the potato layer. Using the towel, roll this layer into a roll and place it on a serving platter.

Step 5

Spread mayonnaise on top of the roll and arrange tomato slices, olives, and lettuce leaves on it. Refrigerate for at least 1 hour. Serve with the remaining mayonnaise in a sauceboat.