Yield: 4 servings
|40 grams||Half-fat spread; (1 1/2oz)|
|40 grams||Plain flour; (1 1/2lb)|
|300 millilitres||Skimmed milk; (1/2 pint)|
|125 grams||Reduced-fat hard cheese; grated (4oz)|
|1 \N||198 gram can tuna in water; drained and flaked|
|\N \N||; (7oz)|
|2 \N||Eggs; hard-boiled and|
|\N \N||; chopped|
|4 \N||Eggs; (size 2) separated|
|2 tablespoons||Chopped fresh parsley|
|\N \N||Salt and pepper|
|\N \N||Watercress or dill sprigs; to garnish|
Preheat the oven to 200øC, 400øF, gas mark 6. Lightly grease and, with greaseproof paper, base-line a 20 x 30cm (8 x 12-inch) swiss roll tin.
Place the half-fat spread, flour and milk in a saucepan and whisk continuously over a low heat until the sauce thickens. Cook gently for 1 minute. Add 25g (1oz) of the grated cheese and season to taste. Stir until the cheese has melted, then remove the pan from the heat.
Place the tuna in a bowl and add 3 tablespoons of the sauce. Add the hard-boiled eggs to the remaining sauce, cover and set aside, keeping it warm.
Add the egg yolks, 50g (2oz) of the cheese and the parsley to the tuna mixture and combine well.
Whisk the egg whites until stiff and fold into the tuna mixture. Place the mixture in the prepared tin and knock the sides to obtain a level surface.
Bake in the oven for 10 minutes until firm to the touch.
Meanwhile , sprinkle a sheet of greaseproof paper with the remaining cheese.
Turn the roulade out onto the paper, spread the warm sauce over and roll up. Serve garnished with watercress or dill sprigs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.