Remove the crust from the loaf and out lengthways into six slices.

Interleave the slices of bread with greaseproof paper and, with a rolling pin, roll out until thin. Then roll up each slice lengthways as for a sponge roll.

Drain the tuna fish and chop into small pieces. Peel and finely chop the onion.

Blend the tuna fish, onion, horseradish, whipped cream, salt and pepper in the liquidiser, taste and adjust the seasoning as necessary.

Unroll the bread slices, spread evenly with the butter, followed by the tuna fish mixture, and roll up again.

Wrap each of the six rolls of bread in greaseproof paper, then in cooking foil and leave to stand in the refrigerator for 1 hour.

Before serving, cut each roll into slices and arrange in a circle on individual plates.

Garnish the center of each plate with a small tomato, a twist of lemon, and a small bunch of cress.