Hot and spicy tuna rolls

4 large, rounded, crusty white bread rolls, about 10 cm across, about 100 g each
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon hot or medium chilli sauce
2 teaspoons lime juice
1 can tuna in springwater, about 200 g, drained
1 can corn, about 200 g, drained
1 can red kidney beans, about 200 g, drained and rinsed
½ green capsicum, seeded and diced
2 tablespoons chopped fresh coriander
salt and pepper

Preparation

Preheat the oven to 180°C.
Slice the tops off the bread rolls and set aside.
Scoop out most of the soft interior, leaving a ‘shell’ about 1 cm thick.
Place the hollowed–out rolls on one side with the bread lids.
Make the scooped–out bread into crumbs, either by crumbling with your fingers or using a food processor.
Spread 85 g of the breadcrumbs on a baking tray and toast in the oven for 10 minutes, or until dry and crisp.
Remove from the oven and set aside.
Leave the oven on.
Mix together the sour cream, mayonnaise, chilli sauce and lime juice.
Add the tuna, corn, red kidney beans, capsicum, coriander and dried breadcrumbs.
Season with salt and pepper to taste.
Mix together, taking care not to break up the chunks of tuna too much.
Spoon the tuna mixture into the hollowed–out rolls and replace the lids.
Set on the baking tray and cover loosely with foil.
Bake for 5 minutes, then remove the foil and bake for a further 5 minutes, to crisp the bread crust.
The filling should be warm, but not bubbling.
Serve immediately.