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1
In a small mixing bowl, mix the eggs and the flour, using a fork or whisk to break up any clumps of flower.
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2
Whisk in a generous pinch of salt and the milk.
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3
Add 1 tablespoon olive oil to a 9-inch omelet pan over high heat.
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4
Heat until the oil is hot, but not smoking.
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5
Add 1/4 the egg mixture to the pan and cook the frittata on 1 side until the eggs are cooked and the underside is golden brown.
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6
Using a spatula, carefully lift the frittata from the pan and gently lay it on a clean cutting board or work surface, keeping the browned side face down.
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7
Let the frittata cool as you work with the fish.
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8
Repeat with the rest of the egg mixture, making 4 frittatas.
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9
In a small saute pan, heat the remaining oil until hot but not smoking.
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10
Add the garlic, parsley, tuna and anchovies and, using a wooden spoon, stir gently over medium-high heat.
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11
The tuna and anchovies will begin to blend into a paste-like mixture.
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12
Add the lemon juice and continue mixing until well-combined, about 3 minutes.
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13
Remove from the heat.
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14
Gently spread the tuna mixture onto the exposed side of the cooled frittata, leaving a 1-inch border all around.
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15
Roll up the frittata, taking care not to crack or open the frittata.
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16
Wrap parchment paper around the rolled omelet, and let rest for a few hours in the refrigerator.
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17
Slice into bite-sized rounds, keeping the parchment paper intact.
