Lavash roll with tuna and egg
Description
A delicious appetizer for any gathering. The roll cuts without any trouble and looks very attractive in cross-section. You can use any tuna you like; the main thing is to drain the liquid well, or the lavash will get soggy. Cheese is best chosen with a pronounced flavor, so you won’t need to add extra salt to the filling. If you don’t like mayonnaise, replace it with sour cream, adding salt and mustard for a bit of zest. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a lavash roll with tuna and egg. Boil the eggs and cool them in advance, rinse and dry the herbs, and drain the liquid from the canned tuna.
- 2
Step 2
Mince the tuna with a knife or fork. Spread out a thin lavash, spread mayonnaise on top, and arrange the tuna in an even layer.
- 3
Step 3
Peel the eggs, grate them on a coarse grater, and sprinkle the tuna on top.
- 4
Step 4
Finely chop the herbs and sprinkle them in an even layer over the lavash with tuna and eggs.
- 5
Step 5
Grate hard cheese on top in an even layer.
- 6
Step 6
Carefully roll the lavash into a tight roll, wrap in plastic wrap, and refrigerate for 3–4 hours.
- 7
Step 7
Serve immediately or slightly chilled.