1 tin 170g shredded tuna , drained Half cup cheese 3 heap tablespoon mayonnaise 1 small onion finely chopped Salt to taste Pepper to taste 1 roll puff pastry
Mix the ingredients together. Open up the puff pastry but do not roll it thinner. Apply the mixture to the puff pastry and roll like a swiss roll. Put in the freezer for a while until it is easy to handle. Tends to get very soft to cut. Cut the swissroll 2 fingers thick and place on a greased baking tray; filling side down. Leave some space between the rolls as it expands. Bake at 180°c till golden brown.