7 oz (200 g) cooked (or canned) tuna
3 fresh egg
1.5 oz (about 50 g) carrot, thinly chopped
1.5 oz (about 50 g) zucchini, thinly chopped
1 medium onion, thinly chopped
3 spring onion stalks, thinly chopped
1 tbsp vegetable oil
2 tbsp water
1 pinch salt
1 pinch ground black pepper
Separate egg whites and egg yolks.
Put the egg whites in a deep bowl, and put chopped vegetables, a tuna, and spices into the same bowl.
Add 2 tbsp a water to the egg yolks, and blend slightly.
Pre-heat a vegetable oil in a skillet, and pour ½ of egg whites-vegetables mixture into the skillet.
When the egg whites start to turn white, roll into a roll in skillet (close to a side).
Pour a second half of the egg whites-vegetables mixture into the skillet.
When egg whites start to turn white, roll into a roll in skillet (starting from the previous roll).
Place a “double” roll on a plate, and pour a water-egg yolks mixture into the skillet.
When egg yolks are almost ready, place the double roll onto skillet, and roll.
Place roll on plate, and slice into portions.