Lbk Vintagge

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Recipe of Tuna trunks with blackberry sauce and white wine

Tuna trunks with blackberry sauce and white wine

15 mins
3 mins
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This is a very easy recipe that we came up with one day combining ideas from a cooking workshop for children that my son took, along with a sauce that my wife uses in various salads and cheeses. The result was amazing!
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4 portions
  • 1 box bread, of 16 pieces
  • 1 can tuna in water
  • 300 grams manchego cheese, in slices
  • 1 tablespoon parsley
  • 1/4 cups onion, chopped
  • salt, and pepper to taste
  • 1 cup white wine
  • 6 tablespoons blackberry jam
  • 1/2 cups sugar
  • 1 tomtato, in small cubes (optional)
  • 1 avocado, in small cubes (optional)


Cut the edges of the box bread. Rollover the bread until it forms a thin layer. If you want longer trunks, you can join two layers of bread with a little water and roll again.
Drain the tuna from the tin perfectly and mix it with the onion and the parsley (if you like, you can also use avocado and tomato); Season to taste.
Place slices of Manchego cheese over the bread and add a generous spoonful of the tuna mixture.
Carefully form a roll with the slices, the cheese and the tuna mixture. Do the same procedure with the rest of the slices.
In a pan, brown the rolls with very little oil, and place each roll on absorbent paper to remove excess oil if necessary.
In a pot place the cup of white wine, 1/2 cup of sugar and 6 tablespoons of blackberry jam and incorporate perfectly. Put on medium heat until a thick consistency is obtained. Let cool and reserve.
Cut the trunks diagonally and serve on an extended plate. Bathe the trunks of tuna with the wine and blackberry sauce.


Cut the trunks diagonally and serve on an extended plate; You can serve the cold or hot tuna trunks. Bathe the trunks of tuna with the wine and blackberry sauce. Place some parsley leaves to decorate. You can accompany the dish


TIP 1: The spray oil will give you the exact amount to fry the trunks of tuna without burning them or browning them too much. TIP 2: If the sauce is very liquid, you can thicken it with a little flour, being very careful when adding it since it can raise the mixture. TIP 3: If you want to complement this dish with a salad, here is a suggestion: take a selection of several leaves of lettuce and accompany it with a vinaigrette composed of white vinegar, olive oil, crushed garlic, salt and pepper.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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