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Lavash with tuna
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Lavash with tuna is a wonderful dish that can be enjoyed at dinner or as a light snack for guests. What could be better than a quick and tasty snack that suits any occasion? If you suddenly run out of ideas for an evening meal, try this roll. It can be prepared in minutes, and the taste will pleasantly surprise even the most discerning gourmets. A lavash roll is versatility in every piece. It can easily be adapted to your whims and the contents of your fridge.
Variations
- Cold roll without baking with fresh cucumber and tomato
- Baked version with eggs, cheese, and vegetables at 180 degrees
- With canned corn and various sauces
Tenderness Secrets
- Leave the ready roll to cool for at least 4 hours before serving
- Squeeze excess moisture from the cucumber through a sieve to prevent the lavash from becoming soggy
- Wrap the roll in several layers of plastic wrap to maintain its shape
Ingredient Tips
- Substitute fresh cucumber with pickled if needed
- Mayonnaise can be replaced with a yogurt-based dressing with mustard
- Parsley can easily be replaced with iceberg, cabbage, or other greens
Culinary Nuances
- Thin Armenian lavash holds its shape better and tastes more tender
- For the baked version, brush the top with egg and butter for a glossy golden color
- Serve the roll sliced in 2-3 cm thick rounds with lemon slices
Ingredients for the recipe
Ingredients
Kievkhlib Armenian Lavash 3pcs 220g
2 sheets
Iberica Whole Tuna in its Own Juice 150g
1 can
TORCHYN® Domashniy mayonnaise 50% 300g
2 tbsp
Cucumber Estafeta
1 pc
Tomato
1 pc
Auchan Parsley Bundle 50g
5 sprigs
Ferma Smetankovyi Hard Cheese 45% 150g
150 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Green Onion Bunch 50g
2 stalks
Moriachka Sea Salt 1kg
to taste
Eco Ground Black Pepper
to taste
Akura White Sesame Seeds 50g
to taste
Preparation steps
01
Preparing the base — Lay out 2 sheets of lavash and spread each with 1 tbsp of mayonnaise in an even layer. Time: 2 min. Landmark: Lavash is completely covered, ready for filling.
02
Cutting vegetables — Cut the cucumber into strips, the tomato into small wedges, tear the parsley, and slice the green onion. Time: 3 min. Landmark: Vegetables are the same size, ready for layering.
03
Preparing the tuna filling — Drain the liquid from the canned tuna, mash with a fork until smooth. Time: 2 min. Landmark: Tuna is mashed, liquid is completely drained.
04
Laying out cheese and eggs — On the first lavash sheet, spread 150 g of grated cheese and grated boiled eggs, leaving 2 cm from the edges. Time: 2 min. Landmark: Cheese and eggs are evenly spread on the lavash.
05
Covering with the second sheet — Place the second lavash sheet on top of the first layer, spread with the remaining mayonnaise. Time: 1 min. Landmark: The second sheet covers the entire surface of the first.
06
Laying out vegetables and tuna — Evenly distribute the squeezed cucumber and mashed tuna over the lavash, sprinkle with greens. Time: 2 min. Landmark: Vegetables and tuna are evenly spread over the surface.
07
Shaping and Chilling — Carefully roll the lavash into a tight roll, wrap it in plastic wrap and refrigerate for 1–2 hours to let it set, then slice into portions. Time: 60–120 min. Indicator: The roll holds its shape well, filling stays inside, layers are clearly visible.
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Tip: For the baked version, remove the cooling step, instead bake at 180 degrees for about 15 minutes until a golden crust forms. Before baking, brush the top with a beaten egg and melted butter for a glossy golden color and a characteristic crunch.
Where to order ingredients
Select the required ingredients in one of the stores
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