Savoury Tuna Roulade
Preparation time: 35 min
1/3 cup flour
4 eggs, separated
1/4 cup finely chopped chives
250g spreadable cream cheese
425g can Tuna Chunks, drained
1 lebanese cucumber, finely diced
2 spring onions, finely diced
2 tsps capers, chopped
Freshly ground black pepper, to taste
1.Melt butter in a large saucepan. Stir in flour and cook whilst stirring for 1- 2 minutes. Add milk all at once whisking continuously until smooth. Bring to the boil, reduce heat and simmer until thickened. Stir in egg yolks and chives then set aside.
2.Beat eggwhites until stiff peaks form. Gently fold into white sauce mixture and pour into a 34 x 24cm baking paper lined pan. Bake in a preheated oven of 190 C for 15 minutes or until golden. Remove from oven and transfer from tin onto a clean tea towel and remove paper. Cool.
3.Spread cream cheese over cooled roulade, leaving a 1cm border from the edge. Top with Tuna , cucumber, spring onions, capers and pepper. Roll up from the long edge as for a Swiss roll. Wrap in plastic wrap and refrigerate for 2 hours before slicing.