TUNA AND TOMATO SANDWICH ROLLS, cold, easy and quick, delicious recipe ideal as an appetizer or a main dish for dinner, perfect to take to the beach.
The tuna and tomato sandwich rolls with arugula and mayonnaise enriched with slices of mozzarella are very easy and quick to prepare, no cooking required, ready in 15 minutes.
The recipe for tuna and tomato sandwich rolls are ideal to serve as an appetizer cut into pinwheels or you can make a large roll perfect if you have guests.
Recipes with sandwich bread are perfect in the summer because they are quick and can be made without cooking, great to bring to the beach.
They can be filled in many ways, great with ham, mortadella and cheese, with ricotta, robiola or philadelphia, whatever you have in the fridge, HERE are some other interesting ideas.
Follow me in the kitchen today there are tuna and tomato sandwich rolls!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 195.81 (Kcal)
- Carbohydrates 11.84 (g) of which sugars 2.30 (g)
- Proteins 15.18 (g)
- Fat 9.72 (g) of which saturated 4.32 (g)of which unsaturated 1.80 (g)
- Fibers 0.99 (g)
- Sodium 351.27 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 slices sandwich bread
- 6 oz canned tuna in oil
- 1/2 cup cherry tomatoes
- 1 1/2 cups arugula
- 3 1/2 oz mozzarella
- 1/3 cup mayonnaise
Preparation
Slightly flatten the bread with a rolling pin.
Spread mayonnaise on the bread slices, drain the tuna and fill the slices.
Slice the mozzarella thinly and place it on the bread.
Add the arugula, cut the cherry tomatoes into wedges and dress the bread.
Roll up and seal with cling film then refrigerate for about half an hour.
Bon appétit
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Arte in Cucina suggests
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