Avocado & Tuna Roulade

Prep Time: 0:30
Cook Time: 0:15
Serves: 4

Ingredients / Shopping List

 20g butter            
1 clove garlic
150g mushrooms
4 eggs                
1tsp dried herbs
Pinch of nutmeg        
Salt and pepper
200g tuna
1 tablespoon Marie Rose sauce
I ripe avocado
4 spring onions or cress


Prep to Cook: Swiss roll tin, basin, mixing bowl, peeler, garlic crusher, frying pan, vegetable knife, chopping board, teaspoon, round bladed knife, hand mixer, tablespoon, spatula, non stick parchment paper



Line a swiss roll tin (23cm x 33cm) with baking parchment.

Brush lightly with cooking oil.

Separate the eggs putting yolks into a basin and whites into a mixing bowl 

Dice the mushrooms very finely and mix in crushed garlic. 

Melt the butter and gently cook finely chopped mushrooms and garlic for 5 minutes

Beat in the egg yolks, herbs, nutmeg and seasoning.

In a mixing bowl whisk the egg whites until it stands in peaks.

Fold in gently and lightly half of the mushroom mix  and then the remainder.

Pour into the swiss roll tin and gently smooth. 

Bake for 12 – 15  mins until lightly firm and golden at 170ºC, Gas 3

Remove from the oven, turn out onto baking parchment and cover with a damp tea towel.

Leave to cool.

Make the filling by mixing drained tuna lightly with Mari Rose sauce.

Season well.

Cut a ripe avocado in half, remove stone and scrape out flesh.

Chop with lemon juice to a chunky mix.

Gently spread both fillings in rows onto the roulade.

Trip the edges with a sharp knife.

Use parchment paper to help roll the roulade (as for a Swiss roll)

Chill and serve in thick slices. 

Garnish with finely slice spring onions or cress.


Check it out!

This is a savoury cold dish using egg white foam to create a ‘wrap’. It shows how coagulation of egg white protein can be used creatively. The term roulade originates from the French word ‘rouler’, meaning ‘to roll’.


Recipe Science

Cooks Know How:  This classic dish shows how egg white foam can be cooked gently to make a layer that can be filled and rolled like a ‘Swiss roll’.  The heat of the oven sets (coagulates) the proteins in the egg white so that they become firm yet bendy.  Cooling the cooked egg layer under a damp tea towel ensures that it will roll up without cracking. The addition of the egg yolks after the foam is created provides the attractive yellow colour and adds iron and more protein.

The filling uses cooked tuna to provide more protein.  Seasonal avocado provides colour and texture.  Remember to use some acid lemon juice to prevent the avocado from browning due to enzymic action once you cut it up.  Seasoning is an important skill to get the dish really tasty.

Spread the filling over the egg layer and use the damp tea towel to gently roll up the roulade.

Using a sharp knife trim off the ends of the roll to neaten.  Chill in refrigerator.