1/2 c. sliced green pepper (optional)
1 sm. onion
3 tbsp. butter
6 tbsp. flour
1 tsp. salt
3 1/2 c. milk
1 (1 lb.) can tuna, flaked
1 tbsp. lemon
1 1/2 c. flour
3 tsp. baking powder
Pepper to taste
3 tbsp. shortening
3/4 c. grated cheese
2 chopped pimentos (optional)

Saute green pepper and onion in butter in skillet until tender. Add flour and 1/2 teaspoon salt; stir until blended. Add 3 cups milk slowly; cook, stirring until thickened and smooth. Simmer for 2 minutes.

Stir in tuna and lemon juice; pour into large shallow baking dish. Sift flour, baking powder, remaining salt and pepper; cut in shortening. Add remaining milk; stir until mixed.

Knead lightly on floured board; roll out to an 8x12 inch sheet. Sprinkle with cheese and pimentos. Roll up jelly roll fashion, starting at 8-inch side; cut into 8 slices. Flatten slightly; place on tuna mixture. Bake at 450 degrees for 30 minutes or until browned.