In a small mixing bowl, mix the eggs and the flour, using a fork or whisk
to break up any clumps of flower. Whisk in a generous pinch of salt and the milk.
Add 1 tablespoon olive oil to a 9-inch omelet pan
over high heat. Heat until the oil is hot, but not smoking. 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. 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. Let the frittata cool as you work with the fish
. Repeat with the rest of the egg mixture, making 4 frittatas.
In a small saute pan, heat the remaining oil until hot but not smoking. Add the garlic, parsley, tuna
and, using a wooden spoon, stir gently over medium-high heat. The tuna and anchovies will begin to blend
into a paste-like mixture. Add the lemon juice
and continue mixing until well-combined, about 3 minutes. Remove from the heat.
Gently spread the tuna mixture onto the exposed side of the cooled frittata, leaving a 1-inch border all around. Roll up the frittata, taking care not to crack or open the frittata. Wrap parchment paper around the rolled omelet, and let rest for a few hours in the refrigerator. Slice into bite-sized rounds, keeping the parchment paper intact.