Tuna Stuffed Salad Rolls

Here’s a recipe for tuna stuffed salad rolls, with an Italian touch in the choice of ingredients and dressing.

Ingredients

• 8 lettuce leaves (romaine or iceberg, for example)
• 200 g of natural canned tuna, well-drained
• 100 g of fresh ricotta
• 2 tablespoons of salted capers, desalted and chopped
• 2 tablespoons of green or black olives, pitted and chopped
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chives for tying (optional)

Preparation

1. Start by preparing the filling. In a bowl, combine the drained tuna, ricotta, capers, and chopped olives. Mix well to blend the ingredients.
2. Dress the mixture with the lemon juice, a drizzle of extra virgin olive oil, salt and pepper, tasting to adjust the flavors accordingly.
3. Wash the lettuce leaves and dry them carefully by patting them with kitchen paper. Choose the largest and most intact leaves to make the rolls.
4. Place a generous spoonful of the filling in the center of each lettuce leaf and roll up the leaf, creating the roll. You can tie each roll with a chive, if you wish, for a decorative touch and to maintain the shape.
5. Serve the salad rolls as an appetizer or a light dish, perhaps accompanied by an additional splash of lemon or a drizzle of raw oil.

Curiosity

Stuffed salad rolls are a versatile and healthy dish that can be prepared with various types of fillings. The combination of tuna, ricotta, capers, and olives is typically Mediterranean and reflects the flavors of Italian cuisine. Moreover, tying the rolls with chives not only makes them more visually appealing but also adds a pleasant aromatic touch.