Cucumber Rolls With Tuna and Shrimps
by Editorial Staff
Fresh cucumber rolls with canned tuna, boiled rice and shrimps are a wonderful cold appetizer for a festive table.
Cook: 55 mins
Ingredients
- Shrimps (boiled and frozen) – 100 g
- Canned tuna – 90 g
- Rice – 60 g
- Long-fruited cucumber – 0.5 pcs.
- Sugar – 0.3 teaspoon.
- Rice vinegar (or regular, 5%) – 1 teaspoon.
- Mayonnaise – 2 teaspoon
- Parsley – for decoration
- Ground black pepper – to taste
- Salt to taste
Directions
- Prepare products for cucumber rolls with tuna and shrimps. Remove pieces of canned tuna from the jar to glass the liquid. Wash and dry the cucumber and parsley.
- Pour boiling water over the shrimps in a saucepan. Season with salt, add bay leaf and allspice peas. Put in the microwave for 1-1.5 minutes at 800 W (or bring to a boil on the stove). Leave the shrimp to cool and then remove the shell.
-
Rinse the rice well, add water (water should be twice as much rice). Cover the pan with a lid, put on medium heat, bring to a boil and cook the rice for 10-15 minutes, until it absorbs all the water. (The cooking time of the rice may vary depending on the type of rice.) Remove the pan from the heat and let it stand, without opening the lid, for another 10-15 minutes. Add sugar, vinegar to boiled rice, salt and pepper a little.
- Add mayonnaise to the cooled boiled rice with spices and mix gently.
- Cut the cucumber lengthwise into thin slices (for example, using a vegetable peeler).
- Mash canned tuna with a fork.
- Twist the rolls from the cucumber slices and fill them 1/3 full with rice.
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Then put 1-2 teaspoons of tuna on the rice.
- And fill the cucumber rolls with rice to the top.
- Top with shrimps and garnish the cucumber rolls with tuna and rice with parsley leaves. Cucumber rolls with tuna, rice and shrimps are ready.
Enjoy your meal!
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