Mix together the tuna, cream cheese, spring onion and carrot in a bowl until well-combined, breaking up any chunks of tuna. Place bread on a chopping board and flatten each slice with the palm of your hand (or the side of your fist), or you can use a rolling pin – you want them nice and thin.

Top each slice with a slightly heaped tablespoonful of tuna mixture and spread to edges. Roll up tightly. Wrap the rolls tightly with cling wrap (you can wrap two rolls end-to-end at a time), twisting ends to secure, and chill in fridge until needed, preferably at least 1-2 hours.

Remove from fridge and slice each into 4-5 pieces, about 2cm wide. Arrange on a platter. You can garnish with a little finely snipped chives if liked.

*Tip: It is not crucial to wrap the rolls in cling wrap. If you prefer you can simply chill them in the fridge on a plate covered with cling wrap or in an airtight container. However, you will get a more perfect result if you wrap them.