Hot Tuna Sweetcorn Rolls

Category: Light Bites

Ingredients

4 crusty brown or white rolls 3 spring onions or 1 small onion, finely chopped 50g/2oz mushrooms sliced 198g/7oz can tuna in brine, drained and flaked 198g/7oz can sweetcorn niblets, drained small egg lightly beaten 10ml/2tsp lemon juice 15ml/1tbsp fresh chopped parsley salt and pepper

Method

Cut the tops off the rolls and scoop out the bread inside. Keep half of it to use for filling. Any bread left over can be made into crumbs, stored in the freezer and used for stuffings, coatings etc. Soften the onion in a little oil over a gentle heat. Add the mushrooms and cook for a further 2 minutes. Remove from the heat and stir in tuna, sweetcorn, bread, egg, lemon juice, parsley and seasoning to taste. Divide the filling between the rolls, packing it down well into the empty roll and replace the tops. Wrap each roll in foil and bake at 200C/400F/Gas Mark 6 for about 20 minutes. Open out foil for the last 5 mins of cooking to crisp the roll. Serve warm on their own or with a green salad. PER SERVING 259 Kcal, fat 3.8g, saturated fat 0.9g, salt 1.5g, carbohydrate 38.7g, sugar 6.7g, fibre 2.9g