Zucchini and Tuna Rolls

Zucchini and tuna rolls are a fresh and light dish, ideal for an appetizer or a summer second course. Here are the details:

Ingredients

• 2-3 large zucchini
• 200 g of oil-packed tuna, drained
• 100 g of spreadable cream cheese
• 1 tablespoon of capers
• Parsley to taste
• Extra virgin olive oil
• Salt
• Pepper
• Lemon juice (optional)

Preparation

1. Wash the zucchini, trim the ends, and slice them lengthwise to a thickness of about 2-3 mm, using a mandoline or sharp knife. This will produce thin slices to be used as wraps.
2. Heat a grill and cook the zucchini slices on both sides until they become soft and show the classic grill marks. This step not only cooks the zucchini but also makes them more pliable for rolling. Season with a pinch of salt and a drizzle of oil. Let cool.
3. In a bowl, combine the well-drained tuna, chopped capers, finely chopped parsley, and cream cheese. Mix until you have a smooth mixture. If desired, you can add a pinch of pepper and some lemon juice to enhance the flavors.
4. Lay out the zucchini slices on a work surface and spread a portion of the prepared filling on each. Roll up the slices to form rolls.
5. Serve the rolls on a serving plate. They can be garnished with a drizzle of oil, chopped parsley, and additional capers for decoration.

Curiosity

The rolls are an excellent way to present tuna in an elegant and delicate manner. Ideal for summer, they are perfect for a light dinner or a buffet. The raw zucchini cooked on a grill accentuates its sweet flavor full of nuances that blends perfectly with the strong flavor of the tuna and the creaminess of the cheese. This dish is also well-suited to variations: for example, you could add aromatic herbs to the filling or a few drops of balsamic vinegar for a touch of acidity.

If you wish to pair this dish with a wine, you could opt for a light and fresh white, such as a Pinot Grigio or a Vermentino, which with their acidity balance the richness of the tuna and cheese.