Tinned tuna pita roll

8 servings
20 min

How do you make tuna pita roll tinned?
1. Boil the eggs. Cool, peel and grate them on a coarse grater. Yolks together with squirrels.

2. Drain all the liquid from the tin of canned tuna and release from the bones and ridge, unless you have boneless fillet specifically for lettuce.

3. Tip canned young corn into a colander, give extra liquid the chance to sew.

4. Wash and dry fresh cucumbers. Using a vegetable peeler, make cucumber slices - thin strips. In summer cucumbers, I do not use only the first slice, which is made entirely of peel. And if your cucumbers are greenhouse, then it is worth getting rid of the peel completely.

5. To prepare this roll, you will need thin Armenian pita bread. Take two standard large sheets. And spread them on the work surface, putting a little overlap on top of each other. I do a lap of about 3-

3. 5 cm.

6. Brush the pita bread with a thin layer of soft cream cheese. This is convenient with the back of the spoon.

7. Distribute the tuna fillet evenly.

8. Top with the corn, then the egg.

9. Put cucumber slices perpendicular to the pita leaves. I spread cucumbers in three to four separate strips, making quite large gaps between them. Then the cut will turn out, as in my photo. 10. Roll up the roll tightly, pack into a film of food. And leave under the yoke in the refrigerator for three to four hours for impregnation. 1
1. After this time, remove the film of food, cut the roll with a sharp knife into portions and serve. _____ This roll (and all its varieties) is very popular with my household. Sometimes I cook it without corn or cucumbers. Only cheese, egg and tuna. Canned tuna can be replaced with saira or pink salmon. In this case, the taste of the fish is more pronounced. And cream cheese successfully replaces regular mayonnaise if you eat it. In any case, as practice shows, this roll is popular with guests and is always the first to "leave" the festive table. Enjoy your meal!