Carrot & tuna roulade with Glenballyeamon free range eggs

Serves 4 hungry people

I've made a number of sweet roulades but only a couple of savoury ones so I did quite a bit of digging for some inspiration for this one this week.  This is my own take on a combination of a few recipes I came across. It brings together ingredients that the whole family enjoy and I hope you will too.


6 Glenballyeamon free range eggs, separated

1 large knob of butter plus a little for greasing

600g carrots, grated

Dried herbs of choice (I used chives & a little dill) 


2 cans of tuna

1 small can of sweetcorn

Mayonnaise to your liking (for fresh see earlier blog post) 


Pre-heat the oven to 180 degrees. 

Grease and line a Swiss roll tin with greaseproof paper. 

Separate the eggs.

Finely grate the carrots and soften in a pan with a knob of butter. 

Meanwhile, beat the egg whites to stiff peaks. 

Allow the carrots to cool slightly then combine with the egg yolks and herbs and seasoning to taste. 

Stir in the egg white then spread the mixture gently to fill the Swiss roll pan.

Bake in the oven for 12 minutes. 

Meanwhile, combine the tuna, sweet corn and mayonnaise in a bowl. 

Once the roulade is cooked ensure the edges aren't stuck to the pan then spread the tuna mixture on top before rolling into a large Swiss roll shape. 

I served ours with sweet potato fries today at lunch time but a salad or mixed vegetables would be great. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact or call 02821772710.


Carrot & tuna roulade with Glenballyeamon free range eggs. 


Carrot & tuna roulade with Glenballyeamon free range eggs.