Location: My tiny kitchen

I guess there could be an exception on anything in life. I love cooking – in case you didn’t get the hint from my other posts – but I too, have limits on the type of cuisine that I would try to cook. For example, I have never tried, nor had the desire to try, making sushis at home. The thought of mixing the rice in one precise direction with the vinegar, laying just enough ingredients so that none overflows, and finally rolling everything together so that the fragile nori won’t tear – all that work doesn’t suggest fun to me. All these principles of mine change when I had an egg salad sandwich from the high tea at Hotel Vancouver. Not only did the sandwich tasted good (it had the perfect amount of mayo to create the smoothest and creamiest texture), the sandwich was rolled up like a rolled sushi! The roll was then cut into pieces, again like how a rolled sushi is cut, and the presentation just fascinated me. After I had my sushi sandwich, I knew I have to replicate it at home. I’m using tuna salad in this recipe, but egg salad works the same. Hey you never know, maybe one day I’ll buy a sushi-making kit (always one of the most money-grabbing products to me) and start making a rolled sushi!

This is for you, aunt, who has a discerning taste and loves cute-looking things.

This recipe can make about 8 to 10 rolled sandwiches.
Open two cans of flaked white tuna. I use flaked white tuna instead of solid tuna because the former gives the salad a fluffier texture.
Drain all the liquid out of the tuna.

Finely mince two shallots and 3 gloves of garlic.

Finely minced 1 tbsp of capers.

In a pan, put in 2 tbsp of butter and 1 tbsp of olive oil. Heat the pan and fry the minced shallots, garlic and capers int the oil. When the shallots start to become translucent, turn off the heat and put in a generous amount of freshly ground black pepper.

I LOVE Hellmann’s mayonnaise (who doesn’t?). Whenever I use mayo in a dish, I always use half full fat and half reduced fat. This way I get the rich and creamy taste and I can feel less guilty

Into the tuna put in the shallots, garlic, capers, butter and olive oil mix. Put in 1 tbsp of full fat mayo and 1 tbsp of reduced fat mayo. Mix well and if you feel you need more mayo, then add in more.

Have some sliced bread ready. The bread is the key to the success of the rolled sandwich. To be able to successfully roll the sandwich later, the slices must not be too thick. Try to find sliced bread that are:
- About 1/3” thick, as shown in the pictures.
- Moist but not just freshly out of the oven. If the bread is too soft, it will not roll. If the bread is too dry, it’ll break when you roll it.

Cut the edge off the slices.

Now you are ready to roll. Put a layer of tuna on the bread. Leave the edge near the top of the bread with no tuna.

Gentle lift the bottom of the bread up and roll it towards the upper edge.
Cut the roll into 4 pieces and you are done

To garnish, I sprinkle a little bit of paprika and parsley on each piece. Without the paprika, I think this is a great dish to make a kid smile.