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🍽️ Tuna Stuffed Zucchini Rolls

536 kcal · 30 min · 4 servings

Ingredients

• 2 large Zucchini
• 300 g Tuna (very fresh, sushi quality)
• 1 Lemon (freshly squeezed)
• Salt
• Pepper (freshly ground)
• 3 Spring onions (finely chopped and sliced into rings)
• 2 tbsp Olive oil (extra virgin)
• 150 g Mayonnaise (Light)
• Pepper (freshly ground)
• 1 Tomato
• 0.25 Cucumber
• Salt

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into thin slices.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the zucchini slices in the boiling salted water for 2 to 3 minutes (this is called blanching).
5. 5. Remove the slices from the water.
6. 6. Place them on kitchen paper to drain the water.
7. 7. Let the zucchini slices cool down.
8. 8. Chop the tuna as finely as possible.
9. 9. Mix the tuna with salt, pepper, lemon juice, oil, and spring onions.
10. 10. Place the filling in the refrigerator for 30 minutes.
11. 11. Take one zucchini slice.
12. 12. Roll the slice into a cylinder.
13. 13. Insert a wooden skewer through the roll to hold it together.
14. 14. Place the roll on a large plate.
15. 15. Fill the roll with the tuna mixture.
16. 16. Repeat this with the remaining zucchini slices.
17. 17. Place the filled rolls in the refrigerator until serving.
18. 18. Wash the tomato.
19. 19. Cut the tomato in half.
20. 20. Remove the inside (seeds and pulp) of the tomato.
21. 21. Cut the tomato into small cubes.
22. 22. Peel the cucumber.
23. 23. Cut the cucumber lengthwise into four strips.
24. 24. Cut the cucumber strips into small cubes.
25. 25. Mix the mayonnaise with the tomato cubes and the cucumber cubes.
26. 26. Season the dip with salt and pepper to taste.
27. 27. Serve the zucchini rolls cold.
28. 28. Serve the dip in a small bowl alongside.

Nutrition per serving

• kcal: 536
• Protein: 20 g · Fett/Fat: 48 g · Carbs: 6 g