1 can tuna, drained and flaked
2 hard boiled eggs, chopped
1 sm. onion, chopped
1 can cream of mushroom soup
1 pkg. crescent dinner rolls
1 (6 oz.) can evaporated milk
1/8 tsp. thyme
1/8 tsp. basil
1 (8 oz.) can peas, drained

Mix tuna with eggs and onions. Blend in 2 tablespoons undiluted soup. Unroll each crescent and spread with filling. Roll up and put on baking sheet. Bake at 375 degrees for 10 minutes until browned. Combine remaining soup, milk, thyme, and basil. Heat up until hot. Add peas and spoon over crescents.