Vegetable Roll with Tuna and Fresh Cheese

Ingredients

• 1 large Zucchini (Coarsely grated)
• 2 large Potatoes (Grated, skin left on)
• 1 medium Onion (Optional, grated)
• 3 medium Carrots (Grated)
• 2 Eggs (Beaten like an omelette)
• 1 tsp Salt (To taste)
• 1 tsp Pepper (To taste)
• 1 tsp Dried parsley
• ½ tsp Garlic powder
• ½ tsp Onion powder
• 100 g Grated mozzarella
• 100 g Grated cheddar
• 2 cans (160 g drained) Tuna in water (Drained)
• 3 tbsp Philadelphia cheese (≈45 g, at room temperature)
• 2 small Cucumber (Cut into thin slices)
• 1 handful Mixed greens (Mix of young leaves)

Instructions

1. Grate the vegetables

   Wash the zucchini, potatoes, onion (if used) and carrots. Coarsely grate them in a large bowl. Lightly press to remove excess water.

   Time: PT10M

2. Prepare the eggs and seasoning

   Crack the two eggs into a small bowl, beat them lightly like an omelette. Add salt, pepper, dried parsley, garlic powder and onion powder.

   Time: PT5M

3. Mix the vegetables, eggs and cheeses

   Pour the beaten eggs over the grated vegetables. Add the grated mozzarella and cheddar. Mix by hand until a homogeneous batter is obtained.

   Time: PT5M

4. Preheat the oven

   Turn on the oven and preheat to 190°C for about 5 minutes.

   Time: PT5M

   Temperature: 190°C

5. Cooking the vegetable cake

   Line the baking sheet with parchment paper. Spread the mixture into an even layer (about 1 cm thick). Bake for 25 to 30 minutes until the surface is nicely golden.

   Time: PT30M

   Temperature: 190°C

6. Remove and flip the cake

   Take the sheet out of the oven, let cool for 5 minutes. Place a second piece of parchment paper on the cake and, using a spatula, flip it gently. Remove the bottom parchment paper.

   Time: PT5M

7. Prepare the tuna filling

   Drain the two cans of tuna. In a bowl, mix the tuna with the Philadelphia cheese (3 tbsp) until a creamy consistency is achieved.

   Time: PT5M

8. Fill and roll the cake

   Spread the tuna filling evenly over the surface of the cake, up to the edges. Roll the cake using the parchment paper, rolling tightly. Wrap and place in the refrigerator for 5 minutes to firm up.

   Time: PT5M

9. Add the raw veggies and finish the roll

   Cut the cucumbers into very thin rounds. Arrange the rounds and the handful of greens on the cooled roll, then roll again tightly. Slice into 2 cm rounds.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

18 g

Fat

16 g

Fiber

4 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallot
• Instead of Carrots: Grated beetroot
• Instead of Eggs: Silken tofu (for vegan version)
• Instead of Dried parsley: Fresh parsley
• Instead of Garlic powder: Fresh grated garlic
• Instead of Onion powder: Fresh grated onion
• Instead of Grated mozzarella: String cheese
• Instead of Grated cheddar: Emmental
• Instead of Tuna in water: Smoked salmon, Shredded cooked chicken
• Instead of Philadelphia cheese: Fresh cheese like St Môret
• Instead of Cucumber: Raw zucchini in thin slices
• Instead of Mixed greens: Fresh spinach

Equipment Needed

• Coarse grater
• Large bowl
• Whisk or fork
• Baking sheet
• Parchment paper
• Oven
• Silicone spatula (optional)
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Cooking the cake until fully golden (step 5).
• Flipping the cake without breaking it (step 6).
• Rolling the cake tightly with the filling (step 8).

Chef Tips from the Video

• Sprinkle a little parmesan on top before baking for an even more golden crust.
• Replace the tuna with smoked salmon for a more festive version.
• Add a few fresh mint leaves to the salad for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the roll wrapped in cling film, 2 to 3 days.

Freezer: Can freeze the uncut roll for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cake the day before and keep it in the refrigerator, then add the filling and roll on the day.
• The tuna filling keeps for 2 days refrigerated, which saves time.