Tuna Zucchini Rolls

Ingredients

• 250 g leeks (1 stalk)
• Salt
• 4 green olives (pitted)
• 2 black olives (pitted)
• 2 stems basil
• 450 g small zucchini (3 small zucchinis)
• 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.

   Clean, wash the leeks and cut into long thin strips. Boil in salted water for 2–3 minutes, then rinse under cold water and drain well.

2. 2.

   Coarsely chop the olives. Wash the basil, shake dry, pluck the leaves and roughly chop them.

3. 3.

   Wash and peel the zucchini with a vegetable peeler to create about 3 mm thick strips. Drain the capers and coarsely chop them.

4. 4.

   Heat a grill pan with rapeseed oil. Season the zucchini strips, add them in batches to the pan and grill on both sides.

5. 5.

   Drain the tuna; clean and wash the spring onion, then slice into thin rings. Combine both with olive oil in a tall container and puree with an immersion blender.

6. 6.

   Stir in the olives, basil and capers, season with salt and pepper.

7. 7.

   Spread the filling onto the zucchini strips and roll them up. Tie each roll with leek strips and cover; refrigerate for 30 minutes before serving.