Name: Tuna Roll
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml flour cake; 10.00 ml Baking powder; salt pinch; 2.00 ml paprika; 2.00 ml mustard powder; 250.00 ml cheddar cheese finely grated; 125.00 ml milk; 125.00 ml oil; 170.00 g tuna tinned in brine, drained; 125.00 ml chakalaka medium-heat; 1.00 onion finely chopped; sea salt and freshly ground black pepper; 30.00 ml mayonnaise

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Ingredients (13)

PASTRY

500.00 ml	flour — cake
10.00 ml	Baking powder
	salt — pinch
2.00 ml	paprika
2.00 ml	mustard — powder
250.00 ml	cheddar cheese — finely grated
125.00 ml	milk
125.00 ml	oil

FILLING

170.00 g	tuna — tinned in brine, drained
125.00 ml	chakalaka — medium-heat
1.00	onion — finely chopped
	sea salt and freshly ground black pepper
30.00 ml	mayonnaise

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Method:

Preheat the oven to 180 ºC and lightly butter a baking sheet or spray with non-stick spray. Sift the dry ingredients for the pastry together and mix in the grated cheese. Whisk the oil and milk, together and mix lightly with the dry ingredients to form a dough. Roll out into a rectangle on a lightly floured surface. Mix the tuna, chakalaka, onion, salt, pepper and mayonnaise, and spread over the pastry. Roll up like a Swiss roll and carefully transfer to the baking sheet. Make diagonal slashes in the top of the pastry and brush with a mixture of milk and egg. Bake for about 20-25 minutes until golden brown and done, Allow to cool slightly before serving either lukewarm or at room temperature.
Makes 10-12 slices,