Drain the tuna.

Combine the tuna, hummus, spinach, carrots, and cumin in a bowl and mix well.

Make 4 sandwiches using the tuna mixture and the bread slices.

In a separate bowl, beat together the milk, egg, and egg whites.

Heat two large non-stick pans over medium-low heat.

Carefully dip both sides of each sandwich in the milk and egg mixture, ensuring even coverage but avoiding excessive soaking.

Add 1/2 teaspoon of olive oil to each pan.

Fry the sandwiches, two per pan, for about 4-5 minutes per side, or until golden brown.

Alternatively, skip the milk and egg mixture, toast the bread slices, and then add the tuna filling.