Tuna Rolls Recipe by Ruth Paget
Serves 4
Ingredients:
-2 pounds white fish fillets
-1 (5-ounce) can drained tuna fish
-3 tablespoons chopped onion
-2 tablespoons chopped pimiento
-1 teaspoon salt
-1 (10.5-ounce) can cream of mushroom soup
-1/2 cup clam juice
-1/4 cup Parmesan cheese
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Combine vegetables, salt and ½ can of cream of mushroom soup in a bowl. Spread this mixture over the top of fish fillets in a greased baking dish.
3-Roll fillets up and place them seam side down in the baking dish. Secure the rolled up fillets with a toothpick.
4-Combine remaining tuna and soup with the clam juice. Pour this sauce over the fish rolls. Top the fish rolls with Parmesan cheese.
5-Bake the fish for 25 minutes
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
