2 Tablespoons flour (I've used chickpea flour and regular organic flour)
2 scallions, well chopped or 2 bunches chives, well chopped
3 garlic cloves
1 can tuna in oil
2 Tablespoons Greek yogurt
1 Tablespoon fresh dill, well chopped (optional)
Directions for Roll
Preheat oven to 350 degrees
Do all your chopping, grating, peeling, first
Into a medium mixing bowl, add all the grated gruyere cheese and the yogurt. Mix together well.
Add the eggs and mix well
Add the flour and combine well
Add the scallions and combine all ingredients well.
Get out a baking sheet with sides and cover with parchment paper
With a spatula, scrape out the contents of the bowl, onto the baking sheet and slowly spread the mixture over the entire surface of the baking sheet, creating a neat even rectangle.
Bake in oven, uncovered for 15 minutes. After 10 minutes, keep your eye on the roll, to be sure it doesn't burn.
Remove from oven and let the roll cool down.
Directions for Filling
1. Put all filling ingredients into a food processor and pulse until all is well combined and smooth enough to spread. When roll is cool, spread the tuna filling over the entire roll. Then roll up.
2. After the tuna roll is tightly rolled up, use the same parchment to wrap the roll in, then keep the wrapped roll in fridge for at least 1 hour. Take out before serving, and cut into pieces. This appetizer is good cold or warmed up.