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Lavash Roll with Canned Tuna

A budget-friendly dish you simply can't stop eating! A juicy, hearty, melt-in-your-mouth roll with canned tuna, corn, and cucumber. This cold appetizer is great to serve on ordinary days as well as on the holiday table.

UnicornSteakAuthor avatar
Recipe author
Pita bread roll with canned tuna
Pita bread roll with canned tuna Pita bread roll with canned tuna
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 12 g
Fats 24 % 9 g
Carbohydrates 43 % 16 g
171 kcal
GI: 6 / 13 / 81
  • How to make a lavash roll with canned tuna?
    1. Hard-boil the eggs. Cool, peel, and grate them on a coarse grater — yolks and whites together. 2. Drain all the liquid from the can of tuna and remove any bones and backbone, unless you're using a boneless fillet packed specifically for salads. 3. Tip the canned baby corn into a colander and let the excess liquid drain off. 4. Wash and dry the fresh cucumbers. Using a vegetable peeler, shave the cucumbers into thin strips. With summer cucumbers, I skip only the very first strip, which is all peel. If your cucumbers are hothouse-grown, peel them completely. 5. For this roll you'll need thin Armenian lavash. Take two standard large sheets and lay them out on the work surface, overlapping one slightly over the other. I overlap them by about 3–3.5 cm. 6. Spread the lavash with a thin layer of soft cream cheese. The back of a spoon works well for this. 7. Distribute the tuna evenly over the surface. 8. Top with the corn, then the eggs. 9. Lay the cucumber strips perpendicular to the lavash sheets. I arrange the cucumbers in three or four separate bands, leaving fairly wide gaps between them. That way the cross-section comes out looking like the one in my photo. 10. Roll it up tightly and wrap it in plastic wrap. Leave it in the refrigerator under a weight for three or four hours so the flavors meld. 11. Once the time is up, remove the plastic wrap, slice the roll into portions with a sharp knife, and serve. _____ This roll (and all its variations) is a big hit with my family. Sometimes I make it without the corn and cucumbers — just cheese, egg, and tuna. The canned tuna can be swapped for saury or pink salmon, in which case the flavor of the fish comes through more strongly. And cream cheese stands in nicely for the usual mayonnaise, if that's something you eat. Either way, experience shows this roll is popular with guests and is always the first thing to disappear from the holiday table. Enjoy!
  • How do you choose good lavash? First of all, check the production date on the package — don't buy expired bread. Fresh lavash should have a pleasant smell. Look it over carefully to make sure there are no spots or signs of mold.
  • For all the differences between the various types of cream cheese, and how to properly substitute it in a recipe without ruining the dish, see this article.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Canned tuna in its own juice - 96  kcal/100g

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