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   Ingredients :
  Tuna roll:
1 cup undiluted evaporated milk
3 eggs
1 can (5 oz/140g) of tuna in oil or water, drained
1 teaspoon baking powder
1 chicken bouillon cube
1 cup melted butter

Hard boiled egg, chopped
Avocado, peeled, pitted and chopped
Corn kernels, cooked
Mayonnaise, the necessary amount
Lettuce, hand cut in medium size pieces, for decoration

Tuna roll:
Blend together milk, eggs, drained tuna, baking powder, bouillon cube and melted butter in the blender until well mixed.
Line a jelly roll pan with oiled parchment paper. Pour mixture and spread. Bake in a preheated 350F/180C oven until cooked. Remove and invert roll onto plastic wrap and roll. Set aside until warm.

Combine mayonnaise with chopped eggs, avocado (save some for decoration) and corn kernels. Season with salt and pepper.
Unwrap tuna roll and spread mixture leaving 1 inch free. Roll and place in a serving platter. Decorate with lettuce along the sides of the roll and top with avocado.

How to fillet, skin and debone fish
        6 servings
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