The tuna and baby carrot roll-ups are a tasty and quick appetizer to prepare for many occasions.
Few ingredients, really easy to make…then the filling I like a lot, and you?
I just advise you to be careful to fill the pastry, create the roll, and keep it in the fridge for a bit to cool it down well, so it will be easier to cut and the slices will hold better on the baking tray.
You can make them for a birthday buffet, as an appetizer at dinners with friends and family, and they will be very appreciated even on festive tables.
For an aperitif, they will surely be successful, plus they are also good cold!!!
Try them and let me know if you liked them…..generally, when I prepare them I have to hide them, otherwise the plate reaches the table halved.
If you make this or any other of my recipes on my blog, feel free to send me your photos and I will put them on my fb page in your name.
Approx. 90 Kcal for each roll
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 roll-ups
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tuna and Baby Carrot Roll-Ups
- 1 roll Rectangular Puff Pastry
- 5.6 oz Drained Tuna in Oil
- 1.8 oz Pickled Baby Carrots
- 3.5 oz Mozzarella
Preparation of Tuna and Baby Carrot Roll-Ups
In a bowl, place the drained tuna, the carrots drained from the vinegar, and the mozzarella pieces, mix and set aside.
Roll out the puff pastry sheet and fill the entire surface with the tuna filling, keeping it 1 finger-width from the edge.
Roll the pastry on itself, rolling it tightly enough, then place the roll in the refrigerator for about 30 minutes to cool it well.
Take the roll and cut it into slices about a finger-width thick or a little more, place the slices on a baking tray lined with baking parchment.
