Zach and I made a vow to eat at home every night for a week- Zach would bring packed lunches to work- rewarding ourselves with our favorite sushi place. This would save us a lot of food cost and let us experiment with healthier options.
We started the week with some basics: frozen foods, pre-made meals, pasta.
After successfully eating at home every night, it was time to go grocery shopping again. At this point, we didn’t want to go with the basics as always.
I recently began eating fish (peskatarianism) rather than a vegetarian diet. Since this opens so many more doors, I wanted to try to make a tuna meal I remember as a kid. Zach would love it too. During my time home this summer, my mom cooked this for me.
Tuna Roll Ups (Prep time: 20 min, Bake time: 11- 13 min)
- Chopped onion
- 1 can tuna
- crescent rolls
- cream of mushroom soup
- spinach (sautéed or chopped frozen)
Mix the onion, tuna and a couple spoonfuls of soup (just enough to wet the tuna and help it all stick). Layout the crescent rolls (separated) and add a spoonful of the tuna mix to each and roll like a normal crescent.
Bake the tuna rolls in a non-stick pan (lightly greased). Refer to the crescent rolls for temperature and bake time.
While baking, sauté the spinach and heat the mushroom soup on the stove. Combine.
When the rolls are finished, you can either cover them with the soup or keep them separated. We like to drench the tuna roll one at a time. This way, leftovers do not get soggy.
To reheat, microwave or heat on the stove the mushroom soup. Bake the tuna rolls in a microwave oven at 350 for about 8 minutes.
I hope you enjoy this recipe. It is very simple and quick and makes for great left-overs.