Zucchini Rolls Filled with Tuna

Ingredients

• 2 cans tuna (140 g each, in own juice)
• 2 tbsp capers
• 2 tbsp green olives
• 100 g Ricotta
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 2 Zucchini
• 4 tbsp olive oil
• ½ handful chopped chives

Instructions

1. 1.

   Drain the tuna and finely mash it with a fork in a bowl. Chop the capers and olives finely, add them to the tuna, then stir in the ricotta. Mix into a creamy consistency and season with lemon juice, salt, and pepper.

2. 2.

   Wash the zucchini, trim the ends, and slice lengthwise into very thin strips. Brush each strip with olive oil, lightly salt, and grill on a hot grill or griddle for about 5 minutes, turning halfway through. Remove from heat and lay flat on a work surface. Spread 1–2 tbsp of tuna cream onto each strip and roll up tightly.