Tuna Ring with Swiss Cheese Sauce

For the tuna ring:

Preheat oven to 375ºF. In a small mixing bowl, beat egg slightly. Set aside 2 tablespoons of egg.

Stir tuna, onion, cheese, parsley, salt, paprika, and pepper into remaining egg.

For the crust, in a food processor, pulse together flour, baking powder, and salt. Cut in butter until coarse crumbs form. With the food processor running, slowly add milk just until a soft dough forms. Move dough to a floured surface and knead 5 times.

Roll dough into a 15×10″ rectangle. Spread with tuna mixture. Roll up, beginning at the long side. With the sealed edge down, shape into a ring on a parchment paper-lined baking sheet. Pinch ends together. Make cuts 2/3 through the ring at 1-inch intervals. Brush top with reserved egg.

Bake 25-30 minutes. Serve with hot Swiss cheese sauce.

For the Swiss cheese sauce, melt margarine over low heat. Gradually add flour, salt, and pepper. Stir between additions to prevent lumps. Cook over low heat, stirring until smooth. Remove from heat and gradually stir in milk.

Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese until melted.