Best 10 Tuna Surprise Rolls Recipes

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Prepare to be amazed by the delectable tuna surprise rolls, a culinary masterpiece that interweaves the flaky allure of tuna with a symphony of tantalizing flavors. As you embark on this gustatory adventure, you'll discover a harmonious blend of textures and tastes, carefully orchestrated to create an unforgettable dining experience. With each bite, you'll be greeted by a burst of umami, complemented by the subtle sweetness of select ingredients, all harmoniously wrapped in a tender and fluffy roll.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA SURPRISE ROLLS



Tuna Surprise Rolls image

Our school served these to the elementary children and my son loved it so much he traded most of his other lunch items to the kids who didn't like the rolls and ended up eating 7. He then told the cook she was a " Great Cooker" Ah, kids are great.

Provided by Gramma Peg

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 6

1 (13 ounce) can chunk light tuna, drained
1 cup grated white American cheese
1/2 cup coleslaw dressing
1/2 cup salad dressing
1/2 cup onion, grated fine
salt and pepper, to taste

Steps:

  • Mix all ingredients until wet.
  • Add more dressing if necessary.
  • Spread in rolls.
  • Place on foil lined cookie sheet.
  • Do not close rolls to heat.
  • Heat in oven 400 degrees F.
  • for 3 to 5 minutes.
  • Tops will be light brown.
  • Serve warm.

CRUNCHY TUNA SURPRISE



Crunchy Tuna Surprise image

This recipe comes from my Grandma Mollie's kitchen. I work part-time, and we have a 2-year-old, so I appreciate quick and easy recipes like this.-Lisa Le Sage, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 can (12 ounces) tuna, drained and flaked
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1/4 cup minced fresh parsley
3/4 cup crushed cornflakes
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts :

TUNA SURPRISE SANDWICHES



Tuna Surprise Sandwiches image

My dad had this recipe from my grandma and the first time I had one I knew they were a keeper. A hot cheesy tuna sandwich, perfect anytime!

Provided by brunettebaker

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 7

1 (6 ounce) can tuna, chunk light, in water, drained
1/4 cup Velveeta cheese, cubed
2 tablespoons green peppers, chopped
2 tablespoons onions, minced
2 tablespoons sweet pickle relish
1/2 cup Miracle Whip light
2 hamburger buns

Steps:

  • Mix everything together, except buns, in a bowl.
  • Fill buns with mixture and wrap in aluminum foil.
  • Place in a preheated 350 degree oven for 15 minutes.

RARE TUNA SPRING ROLLS WITH LIME AND SOY



Rare Tuna Spring Rolls with Lime and Soy image

Provided by Food Network

Time 1h

Number Of Ingredients 8

1 pound piece sashimi tuna
1 tablespoon wasabi paste
2 tablespoons coriander leaves
2 tablespoons chopped parsley
8 spring rolls wrappers
Oil for deep frying
2 tablespoons lime juice
2 tablespoons soy sauce

Steps:

  • To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.;
  • Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998
  • Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997
  • Lindeman's Padthaway Chardonnay, 1997
  • Olmo's Reward, Frankland Estate, 1995

SPICY TUNA ROLLS



Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

Steps:

  • Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
  • Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY



Sashimi-Style Crunchy Tuna Roll Recipe by Tasty image

Here's what you need: soy sauce, mirin, lemon, lemon, grapefruit, orange, dried bonito flakes, dried kelp, sour cream, lime, lime, garlic, kosher salt, imitation crab, japanese mayonnaise, sriracha sauce, sesame oil, togarashi, kosher salt, freshly ground black pepper, unsalted butter, asparagus, garlic, red quinoa, sashimi grade yellowfin tuna, tobiko, avocado, sushi mat

Provided by Intuit TurboTax Live

Categories     Lunch

Time 30m

Yield 1 roll

Number Of Ingredients 28

2 ½ tablespoons soy sauce
¼ cup mirin
1 lemon, zested
1 lemon, juiced
½ grapefruit, juiced
½ orange, juiced
1 tablespoon dried bonito flakes
2 tablespoons dried kelp
4 tablespoons sour cream
½ lime, zested
½ lime, juiced
½ teaspoon garlic, minced
½ teaspoon kosher salt
2 ½ sticks imitation crab, cut into ¼-inch-wide strips
3 tablespoons japanese mayonnaise
1 teaspoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon togarashi
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon unsalted butter
4 spears asparagus, tops removed
½ teaspoon garlic, minced
2 tablespoons red quinoa, cooked for 5-10 minutes and drained
½ lb sashimi grade yellowfin tuna
2 tablespoons tobiko
2 slices avocado
sushi mat

Steps:

  • Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
  • Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
  • Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
  • Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
  • In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
  • Assemble the roll: Slice the tuna about ⅛ inch thick.
  • Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
  • Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 1236 calories, Carbohydrate 88 grams, Fat 72 grams, Fiber 20 grams, Protein 76 grams, Sugar 27 grams

SPICY TUNA ROLL WITH SRIRACHA AIOLI



Spicy Tuna Roll with Sriracha Aioli image

Classic spicy tuna roll recipe with spicy mayo. For extra effect, drizzle on additional spicy mayo sauce.

Provided by MIESHA DIMEGLIO

Time 15m

Yield 1

Number Of Ingredients 7

2 tablespoons Japanese mayonnaise
2 tablespoons Sriracha sauce
2 ounces sushi grade tuna, finely diced
1 stalk scallion, minced
2 tablespoons tobiko (flying fish roe)
½ cup cold cooked sushi rice
½ sheet nori (dry seaweed)

Steps:

  • Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
  • Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 32.2 g, Cholesterol 140.7 mg, Fat 24.5 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 3.9 g, Sodium 1476.3 mg, Sugar 0.7 g

SPICY TUNA ROLLS



Spicy Tuna Rolls image

Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 4

Number Of Ingredients 7

4 sheets nori (dry seaweed)
½ pound sashimi-grade tuna, finely chopped
4 tablespoons mayonnaise
2 green onions, chopped
1 tablespoon hot chile sauce
2 ½ cups prepared sushi rice
1 tablespoon sesame seeds

Steps:

  • Cut off the bottom quarter of each nori sheet; reserve for another use.
  • Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
  • Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  • Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  • Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g

TUNA-SALAD HAND ROLLS



Tuna-Salad Hand Rolls image

This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on the table and let everyone roll their own!

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Yield Makes 12

Number Of Ingredients 13

2 (5-ounce) cans albacore tuna, drained
1/4 cup mayonnaise, or more to taste
2 to 3 teaspoons fresh lemon juice
2 teaspoons fresh chopped cilantro or dill
1 mini cucumber, cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
Pinch of Kosher salt
Pinch of granulated sugar
1 teaspoon unseasoned rice vinegar
1 avocado, peeled, pitted, and sliced thin
Steamed white sushi or short-grain rice
6 sheets toasted Nori, halved
Soy sauce, pickled ginger, and sambal oelek, for serving

Steps:

  • In a medium bowl, stir together tuna, mayonnaise, lemon juice, and cilantro until combined; season with salt and pepper. In another bowl, toss together cucumber and carrot matchsticks with salt, sugar, and vinegar; set aside.
  • To assemble hand rolls, pat rice into the middle of nori sheets; top with tuna, vegetables, and avocado; roll firmly to seal. Serve with soy sauce, pickled ginger, and sambal oelek.

SPICY SEATTLE TUNA ROLLS



Spicy Seattle Tuna Rolls image

The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Cocktail Party     Quick & Easy     Oscars     Tuna     Shower     Raw     Engagement Party     Party     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 cup sunflower or vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
**Ingredient info:**Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.

Steps:

  • Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
  • Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.

Tips:

  • Choose the Right Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. Pick ripe avocados, firm tuna, and crisp vegetables.
  • Keep It Cold: Tuna surprise rolls are best served chilled. Make sure to keep the ingredients cold, and chill the rolls for at least 30 minutes before serving.
  • Use a Sharp Knife: A sharp knife will help you get clean, even slices of tuna and vegetables. This will make your rolls look more professional and taste better.
  • Don't Overstuff the Rolls: Be careful not to overstuff the rolls, as this will make them difficult to eat and may cause them to fall apart.
  • Garnish for Presentation: Add some extra flair to your rolls with a sprinkle of sesame seeds, a drizzle of sriracha sauce, or a few sprigs of fresh herbs.

Conclusion:

Tuna surprise rolls are a delicious and versatile appetizer or snack that are perfect for any occasion. With their creamy avocado filling, flaky tuna, and crispy vegetable crunch, these rolls are sure to be a hit. Experiment with different ingredients and flavors to create your own unique tuna surprise rolls. Whether you prefer classic flavors or something more adventurous, these rolls are a great way to enjoy tuna in a new and exciting way.

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