Lasagna Sheets with Celery Stalks, Tuna and Cucumber

Ingredients

• 400 g lasagne sheets
• Salt
• 3 tbsp extra‑virgin olive oil (cold pressed)
• 1 salad cucumber
• 2 stalks celery
• 200 g crème fraîche
• 6 tbsp whipping cream
• 1 tsp mustard seeds
• Salt
• Pepper (freshly ground)
• 4 tsp lemon juice
• 3 tsp finely chopped dill sprigs
• 2 cans tuna (natural)

Instructions

1. 1.

   Cook the lasagna sheets in boiling salted water until al dente. Wash the cucumber and celery, slice them diagonally into thin rounds. Drain the tuna and roughly tear it apart. Whisk the crème fraîche with cream, lemon juice, salt, pepper, mustard seeds and dill. Drain the lasagna sheets (reserve a little cooking water), let them dry slightly and mix with olive oil and 3–4 tbsp of the reserved cooking water.

2. 2.

   On four plates arrange some cucumber and celery slices, then spread the loosely rolled lasagna sheets over them, drizzle with a bit of sauce and top with the remaining vegetable slices. Decoratively place the tuna on top and finish by drizzling the rest of the sauce.