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    TUNA ROLL WITH EGG, AVOCADO AND CORN SALAD     

   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

Filling:
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
Salt
Pepper

   Preparation:
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.

Filling:
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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