← All recipes

🍽️ Tuna Zucchini Rolls

174 kcal · 30 min · 4 servings

Ingredients

• 250 g Leek (1 stalk)
• Salt
• 4 green olives (pitted)
• 2 black olives (pitted)
• 2 sprigs Basil
• 450 g small zucchini (3 small zucchini)
• 1 tbsp Capers (jar)
• 1 tbsp Rapeseed oil
• 150 g Tuna in its own juice
• 1 Spring onion
• 1 tbsp Olive oil
• Pepper

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek into long, thin strips.
3. 3. Bring salted water to a boil.
4. 4. Cook the leek strips for 2 to 3 minutes.
5. 5. Drain the leek in a colander.
6. 6. Rinse the leek under cold water.
7. 7. Let the leek drain well.
8. 8. Chop the olives roughly.
9. 9. Wash the basil.
10. 10. Shake the basil dry.
11. 11. Pluck the basil leaves from the stems.
12. 12. Chop the basil leaves roughly.
13. 13. Wash the zucchini.
14. 14. Slice the zucchini lengthwise into approx. 3 mm thin strips.
15. 15. Drain the capers.
16. 16. Chop the capers roughly.
17. 17. Grease a grill pan with rapeseed oil.
18. 18. Salt the zucchini strips.
19. 19. Place the zucchini strips in the hot pan in batches.
20. 20. Grill the zucchini on both sides.
21. 21. Drain the tuna can contents.
22. 22. Clean the spring onions.
23. 23. Wash the spring onions.
24. 24. Cut the spring onions into fine rings.
25. 25. Place the tuna and spring onion rings in a tall container.
26. 26. Add the olive oil.
27. 27. Puree the mixture with a hand blender.
28. 28. Stir the chopped olives into the tuna mixture.
29. 29. Stir the chopped basil into the tuna mixture.
30. 30. Stir the chopped capers into the tuna mixture.
31. 31. Season the filling with salt.
32. 32. Season the filling with pepper.
33. 33. Spread the grilled zucchini slices with the filling.
34. 34. Roll up the zucchini slices.
35. 35. Tie the rolls securely with the leek strips.
36. 36. Cover the rolls.
37. 37. Let the rolls rest in the refrigerator for 30 minutes.

Nutrition per serving

• kcal: 174
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 4 g