This Mexican tuna stuffed potato roll will surprise you. The cheese and creamy potatoes wrap a flavorful mixture of tuna fish, tomatoes, onion, serranos and olives. Learn how to make it today.
A few weeks ago I was talking with one of my aunts about Lenten recipes and she said: “I have a good one for you, come over next week and we can make it together.” So I did.
This is a very tasty recipe. We prepared two rolls and fed 12 people; here is how we made it:
Mexican Potato Roll Recipe
Serves 6
Filling
- 1 T olive oil
- 1 kg (2.2 lbs) tomatoes, finely chopped
- 1/2 white onion, finely chopped
- 1 serrano chile, finely chopped
- 2 cans of tuna (5 oz each)
Potato roll
- 1 kg (2.2 lbs) potatoes
- 2 T butter
- 6 slices of cheddar cheese
- 100 gr (3.5 oz) queso fresco
- 1 egg divided
- Olives
You will also need wax paper.
It is recommended to prepare the filling one day in advance, if this is not possible, make the filling early enough to allow it to rest and dry out.
In a medium hot pan, add a tablespoon of olive oil and sauté the chopped onion and chopped serrano chile. Add the chopped tomatoes and cook until soft, approx 5 minutes.
Drain the tuna and add it to the tomato mixture, let it cook until the water from the tomato-onion mixture evaporates, leaving a moist fish mixture.
Cook and peel the potatoes (or leave them unpeeled for a different texture), then smash them. Add the butter, cheddar cheese, queso fresco, and egg white. Mix until smooth.
Pre-heat oven to 350 F. (~180 C)
Take a large, lightly floured piece of wax paper and spread out the potato mixture on it, forming a large rectangle.
Pour the tuna mixture lengthwise on top of one half of the potato rectangle, add olives on top.
With the help of the wax paper, and starting with the tuna mixture side, roll the rectangle of potato mixture until the tuna mix is rolled up inside.
Remove from wax paper and transfer to a Pyrex dish or baking sheet. Brush the top of the roll with egg yolk and put it in the oven 15-20 minutes until golden brown.
Serve alongside a green salad.
Buen Provecho!
Mexican Potato Roll Recipe
Ingredients
Filling
- 1 T olive oil
- 1 kg 2.2 lbs tomatoes, finely chopped
- 1/2 white onion finely chopped
- 1 serrano chile finely chopped
- 2 cans of tuna 5 oz each
Potato roll
- 1 kg 2.2 lbs potatoes
- 2 T butter
- 6 slices of cheddar cheese
- 100 gr 3.5 oz queso fresco
- 1 egg divided
- Olives
Utensilios
- You will also need wax paper.
Instructions
- It is recommended to prepare the filling one day in advance, if this is not possible, make the filling early enough to allow it to rest and dry out.
- In a medium hot pan, add a tablespoon of olive oil and sauté the chopped onion and chopped serrano chile. Add the chopped tomatoes and cook until soft, approx 5 minutes.
- Drain the tuna and add it to the tomato mixture, let it cook until the water from the tomato-onion mixture evaporates, leaving a moist fish mixture.
- Cook and peel the potatoes (or leave them unpeeled for a different texture), then smash them. Add the butter, cheddar cheese, queso fresco, and egg white. Mix until smooth.
- Pre-heat oven to 350 F. (~180 C)
- Take a large, lightly floured piece of wax paper and spread out the potato mixture on it, forming a large rectangle.
- Pour the tuna mixture lengthwise on top of one half of the potato rectangle, add olives on top.
- With the help of the wax paper, and starting with the tuna mixture side, roll the rectangle of potato mixture until the tuna mix is rolled up inside.
- Remove from wax paper and transfer to a Pyrex dish or baking sheet. Brush the top of the roll with egg yolk and put it in the oven 15-20 minutes until golden brown.
- Serve alongside a green salad.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
Check out last week’s recipes here:
7 Weeks of Lenten Recipes, week 1 – Tuna Patties
7 Weeks of Lenten Recipes, week 2 – Spicy Shrimp Soup
- Creamy Coffee Flan Recipe - May 14, 2024
- Cantaloupe Agua Fresca Recipe - April 30, 2024
- Pineapple Agua Fresca Recipe (Agua de Piña) - April 27, 2024
