Crunchy Tuna Bake

Ingredients:

• 8 slices wholegrain bread, crusts removed
• sandwich pickle or spreadable sweet mustard
• 425 gms drained canned tuna, in springwater
• 1 ½ tablespoons chopped chives
• 1 ½ tablespoons chopped parsley
• freshly ground black pepper
• 2 cups non-fat evaporated milk
• 2 egg whites
• 2 tablespoons grated parmesan
• serves 4

Directions:

1. Lightly flatten each slice of bread with rolling pin, spread thinly with mustard.
2. Mix together tuna, chives, parsley and pepper, spread evenly onto the bread.
3. Roll up each slice and place in a single layer in an oven proof dish.
4. Beat together milk and egg whites, pour over bread rolls and sprinkle with grated cheese.
5. Bake in preheated oven 180C for 30 minutes.
6. Cut into portions and serve with salad.