Tasty Tuna Roulade

Servings 6

Line a 34cm x 24cm sping roll tin and preheat the oven to 200 ℃
Melt the butter in a pot over a low heat. Once melted remove from the heat and add the flour.
Once combined place back on the low heat and add the milk. Stir until a smooth think sauce emerges.
Separate the eggs and add the yolks to the white sauce. Stir until thick and then take off the heat.
Place the egg whites into a cake mixer bowl and beat until stiff peaks form. Gently fold the eggs whites through the sauce.
Pour into your prepared tin and cook for 12-15 minutes
Once cooked tip onto a clean tea towel.

Place the tuna and cream cheese in to a small bowl with the zest of a lemon, and lemon juice to taste.

Dollop small amounts of the mixture over the roulade, and gently spread an even mixture right to the edges.
Using the tea towel to keep tension, roll the roulade up tight. Twist the ends of the tea towel like a lolly wrapper.
The Tuna Roulade can be eaten hot or cold (if eating cold, place the wrapped roulade in the fridge until you are ready to serve it).Simply slice into your desired sized pieces. Wipe your knife after each slice to make clean cuts.