Ingredients
1. Tuna, drained and flaked (1can about 12 ounce)
2. condensed cream of mushroom soup, undiluted (1can about 10.75 ounce)
3. milk (3c)
4. all purpose flour (1/3c)
5. margarine or butter (1/3c)
6. chopped green pepper (3tbsp)
7. chopped onion (3tbsp)
8. salt (1tsp)
9. lemon juice (1tbsp)

For Dough:-  
1. Egg (1)
2. minced fresh parsley (1/4c)
3. diced pimientos (1/2c)
4. water (2tsp)
5. milk (1/2c)
6. baking mix (2c)
7. shredded cheddar cheese (1/2c)

Method Of Preparation:-
1. Take a saucepan, heat butter in it and then saute green pepper and onion in it. Mix flour in it until it becomes smooth. Slowly add milk in it and keep it to boil over standard heat.

2. Cook it by stirring for about 2 minutes and then take off the pan from heat. Now mix tuna, soup, salt and lemon juice in it. Take an ungreased baking dish of 13*9*2 inch, pour tuna mixture in it.

For Dough:-
1. Take a bowl, add milk and then mix baking mix in it. Roll dough in rectangle shapes on flour surface. Then dust parsley, pimientos and cheese over it.

2. Then roll the rectangles, starting from the long side. Cut the roll into 1 inch slices and then place them over the tuna mixture in the dish.

3. Take a small bowl, beat egg with water in it and then brush it over the swirls. Place the dish uncovered in oven and bake tuna with swirls for about 20 to 25 minutes until the top changes to light brown color at 400 degrees F. then take out dish from oven and serve the bake tuna with cheese swirl.

Number Of Servings – 6