Tuna and vegetable sandwich rolls appetizer without cooking, perfect to serve at a buffet or with a delightful aperitif. I recommend checking out other SANDWICH ROLL FILLING ideas, you’ll surely find another recipe to try. The rolls with sandwich bread are great for any occasion, even the most special ones, and you can prepare them in advance. I suggest slicing them just before placing them on the platter or covering the platter with plastic wrap, to prevent the bread from drying out and affecting the sandwich rolls’ final result. Now let’s see how to make tuna and vegetable sandwich rolls, and let me know if you try them. Barbara
I recommend trying these sandwich recipes too:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for tuna and vegetable sandwich rolls
- 5 slices long sandwich bread
- 1 carrot
- 1 zucchini
- 4.2 oz tuna in oil
- 0.7 oz olives
- 0.5 oz capers
- 4.2 oz mayonnaise
Tools
- Chopper
How to prepare tuna and vegetable sandwich rolls
Let’s start preparing the tuna and vegetable sandwich rolls by placing the capers in the chopper cup,
the olives,
and the tuna. Blend for a few seconds
then add the mayonnaise,
blend until you obtain a smooth tuna sauce.
Clean the zucchini and grate it,
also clean the carrot and grate it.
Roll out the slice of bread with a rolling pin,
spread the tuna sauce,
and the grated vegetables,
roll up the slice
and seal it with plastic wrap. Continue in this way with the other slices of bread. Let the rolls rest in the fridge for at least 30 minutes.
After resting, cut each roll into 4 parts.
Serve the tuna and vegetable sandwich rolls, keeping them refrigerated and covered so that the bread doesn’t dry out.
How to store tuna and vegetable sandwich rolls
You can store the tuna and vegetable sandwich rolls in the fridge for 2 days, in a covered container.
