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🍽️ Tuna-Stuffed Aubergine Rolls in Saupiquet Style

67 kcal · 30 min · 4 servings

Ingredients

• 370 g Saupiquet tuna fillet Natural – without oil (2 can)
• 2 eggplants
• salt
• 4 tbsp olive oil
• 1 spring onion
• 150 g cherry tomatoes
• 125 g arugula
• pepper
• 2 tbsp white wine vinegar

Instructions

1. 1. Open the tuna can and let the fish drain well.
2. 2. Wash the aubergines and slice them lengthwise into thin slices.
3. 3. Sprinkle the aubergine slices with salt.
4. 4. Heat two tablespoons of oil in a grill pan or non-stick pan.
5. 5. Fry the aubergine slices until golden brown on both sides.
6. 6. Wash the spring onions and slice them into fine rings.
7. 7. Wash the tomatoes and cut them into quarters.
8. 8. Wash the rocket and set it aside.
9. 9. Mix the drained tuna with the spring onion rings and tomato quarters.
10. 10. Season the tuna mixture with salt and pepper.
11. 11. Spread the tuna mixture evenly over the fried aubergine slices.
12. 12. Place some rocket leaves on top of the tuna mixture.
13. 13. Roll up the aubergine slices tightly.
14. 14. Secure the rolls with small wooden skewers if necessary.
15. 15. Mix the remaining rocket with the remaining olive oil and vinegar.
16. 16. Season the sauce with salt and pepper.
17. 17. Serve the sauce together with the aubergine rolls.

Nutrition per serving

• kcal: 67
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 2 g