Fish-vegetable tapa but also a perfect veggie dish for the BBQ. Just wrap the rolls into a small piece of thin foil and fry them on the BBQ for 10 minutes. Enjoy!
Ingredients for 2 pers.:
- 1 zucchini
- 1 can of tuna
- 1/2 red onion
- 1/2 lemon
- 2 tablespoons of creme fraiche
- powdered paprika
- fresh parsley
- pepper
- grated young cheese
- olive oil
- a handful of black olives
How to prepare it:
Wash the zucchini. Cut off both edges and cut the zucchini into very thin long slices. I always use a mandolin for this so that I can cut slices of the same thickness and it goes a bit quicker but of course you can also just use a knife to cut them.
Open the can and poor out the oil. Put the tuna in a bowl and mash it. Chop the onion into small pieces, squeeze the lemon. Chop the olives into thin pieces. Add the onion, lemon juice, sliced olives, some powdered paprika and a bit of pepper to the tuna. Mash everything until you’ve got a nice and smooth tuna salad. Chop the parsley and stir this through the tuna salad.
Lay the slices of the zucchini flat on a plate. Put a bit of the tuna salad on top and sprinkle some grated cheese on top. Roll up the zucchini. Put them into an oven dish, sprinkle a bit of olive oil on top and place them into the grill for 15 minutes.
Enjoy!
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