Other good fillings would be tinned salmon mixed with a little mayonnaise, tomato ketchup and chopped spring onion with cucumber strips or strips of Cheddar with slices of tomato and cucumber.
Half x 6 oz tin tuna in oil drained (75g drained tuna) 2 tbsp mayonnaise 1 and a half tbsp tomato ketchup 2 drops of Tabasco or to taste 2 slices white bread, crusts removed 2 in length of cucumber cut into strips 2 in length of carrot, coarsely grated
Using a rolling pin, flatten the bread until about 5 mm / 1/8 in thick.
Mix the tuna together with one tablespoon of the mayonnaise and the tomato ketchup. Spread the remaining mayonnaise over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line. Arrange the cucumber strips on one side and the grated carrot on the other. Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.
You can prepare this the night before, wrap in cling film and cut into three in the morning.