This bright green Spinach and Tuna Pinwheel Roll is a fantastic discovery for anyone who loves a perfect blend of lightness, freshness, and creamy filling. The soft, airy sponge-like cake (the “roulade”) is made vibrant with spinach, and the delicate, savory tuna pâté filling creates an ideal, balanced flavor profile. This stunning appetizer is perfect for entertaining or a light lunch!

Ingredients:

For the Spinach Roulade (Sponge)

• 14 oz (400 g) frozen spinach (thawed and very well squeezed/drained)
• 4 large egg yolks
• 5 large egg whites
• ½ tsp salt
• A pinch of black pepper

For the Creamy Tuna Filling

• 2 cans tuna (in water or oil, well-drained)
• 8 small cornichons (or small dill pickles), finely chopped
• 1 small red onion, finely diced
• 7 oz (200 g) thick sour cream (or full-fat Greek yogurt/crème fraîche)
• Salt and pepper to taste

Instructions:

The Spinach Roulade

1. Preheat and Prep: Preheat your oven to 400°F (200°C).

2. Squeeze the Spinach: Place the thawed spinach into a clean kitchen towel or squeeze it vigorously by hand to remove all excess liquid. This step is essential for a light sponge.

3. Mix the Base: Separate the eggs. In a large bowl, blend the drained spinach with the egg yolks using an immersion blender until completely smooth and uniform. Season with salt and pepper.

4. Whip the Whites: In a separate, clean bowl, beat the egg whites until stiff, thick peaks form.

5. Fold: Gently fold the whipped egg whites into the spinach mixture using a spatula, working with movements from the bottom up to preserve the airiness of the batter.

6. Bake: Spread the mixture evenly onto a baking sheet lined with parchment paper. Bake for 12–14 minutes, or until the surface is lightly set and slightly golden.

7. Cool: Carefully peel the roulade from the parchment paper and let it cool completely on a wire rack. Once cool, transfer it to a new sheet of parchment paper for assembly.

Forming the Finished Roll

1. Prepare the Filling: Finely dice the cornichons and the red onion.

2. Combine Filling: Mix the drained tuna, sour cream (or alternative), diced cornichons, and red onion. Season with salt and pepper.

3. Spread: Spread the tuna filling evenly across the spinach sponge, leaving a 1–2 cm border bare along one of the short edges.

4. Roll: Carefully and tightly roll the sponge into a cylinder, starting from the edge with the filling and rolling toward the “free” edge.

5. Chill: Wrap the finished roll tightly in the parchment paper, gently pressing to compact it. Place it in the refrigerator for at least 1 hour to set (or longer, if preparing ahead).

6. Serve: Slice the roll into attractive, generous pinwheels and serve chilled.

Enjoy this gorgeous, fresh, and savory appetizer!