Tuna Melt Egg Rolls with Herby Mayo Dipping Sauce
Rated 5.0 stars by 1 users
Transform the classic Tuna Melt into a dippable, delightful egg roll using Fishwife's new Spanish Lemon Tuna and Duke's Mayo. For more recipes from The Mindful Hapa, visit her Instagram.
Author:The Mindful Hapa
Ingredients
3 cans of Fishwife Albacore Tuna with Spanish Lemon, drained
⅓ cup Dukes Mayonnaise, plus more for spreading
1 teaspoon Dijon mustard
¼ cup finely chopped fresh dill, plus more for garnish
¼ cup finely chopped red onion
2 dill pickle spears, finely chopped
1 stalk celery, finely chopped
½ lemon, juiced
salt and pepper to taste
A few handfuls of shredded mexican cheese
1 egg wash (1 egg and 1bsp of water)
A package of egg rolls
Neutral oil for frying
-
1/4 cup Duke’s Mayonnaise
1 tbsp lemon juice
1/2 tablespoon pickle juice
1 tsp freshly chopped dill
1/2 tsp fresh lemon zest
1 clove garlic (grated)
salt & freshly ground black pepper to taste
For the Egg Rolls
For the Dipping Sauce
Directions
- Prepare the tuna salad mixture by mixing together: tuna, ⅓ cup mayo, dijon mustard, chopped dill, chopped red onion, chopped pickles, chopped celery, lemon juice, salt, and pepper.
Heat a large pot over medium heat. Fill the post about 1/3 of the way with neutral oil. Heat to 350.
Lay egg roll on cutting board, fill with ~1-2 tbsp tuna salad and top with ~1tbsp shredded mexican cheese. Brush the sides with the egg wash. Roll diagonally, from one corner to the other, tucking in sides as you roll to form a tight egg roll. Top with ~1tbsp shredded mexican cheese to each egg roll before rolling
Carefully drop in oil. Fry for 3-5 minutes total, or until browned on all sides.
Serve with dipping sauce and enjoy!
