Tuna and cucumber rolls
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Ingredients
- Rio Mare Tuna in Olive Oil 3 x 80g cans
- Greek yoghurt 100g
- Cucumbers 2
- Extra virgin olive oil to taste
- Salt to taste
- Pepe to taste
Process
1. Use a mandolin to cut the cucumbers into long, thin, even strips. Salt the strips and allow to drain for a few minutes. Dry with a paper towel.
2. In the meantime, drain the tuna well and divide into pieces.
3. Top each cucumber slice with a little yoghurt and a piece of tuna, roll up and secure with a toothpick.
4. Arrange the rolls on a dish and dress with a sprinkle of pepper and a drizzle of oil.
5. For added flavour, accompany with a tomato salad
INGREDIENTS:
Tuna*, Olive Oil, Salt
*Euthynnus (Katsuwonus) Pelamis
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