Ingredients
- 185 g tuna (in its own juice, canned)
- 3 anchovy fillets (canned)
- 1 tbsp capers (glass)
- 150 g cream cheese
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 0.5 tsp grated organic lemon peel
- 4 tablespoons olive oil
- 1 pinch of sea salt
- 1 pinch of colored pepper (from the mill)
- 80 g rocket
- 160 g Bresaola di Bufala
preparation
Drain the tuna, anchovy fillets and capers. Puree with cream cheese, mustard, lemon juice, lemon peel, 2 tablespoons of olive oil, season with sea salt and pepper.
Wash, dry and sort the rocket. Cover the bresaola slices with 1 tablespoon of tuna cream and 2-3 leaves of rocket, roll up and place next to each other on a plate. Before serving, drizzle with remaining olive oil (2 tablespoons) and sprinkle with freshly ground pepper.
