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2. Prepare the Filling
While the zucchini slices are cooling, it’s time to make the flavorful tuna filling. In a medium-sized mixing bowl, add the well-drained canned tuna and break it up with a fork. To this, add the light ricotta or cream cheese, which gives the filling a smooth and creamy texture. If you enjoy the briny taste of capers, chop them finely and add them to the mix; they add a delightful punch of flavor. Stir in the chopped parsley for a fresh, herbaceous note, and season with salt and pepper to taste. For a hint of brightness, you can squeeze a bit of lemon juice into the filling, but this is entirely optional.
Mix everything thoroughly until the ingredients are well-combined and you have a smooth, cohesive mixture. The filling should hold together well enough to be placed on the zucchini slices without falling apart.
3. Assemble the Zucchini Rolls
Once the zucchini slices have cooled enough to handle, it’s time to assemble the rolls. Take one zucchini slice and lay it flat on a clean surface. Spoon a small amount of the tuna mixture onto one end of the zucchini slice. The amount of filling you use depends on the size of your zucchini slices, but aim for about 1-2 teaspoons per slice.
Carefully roll the zucchini slice from the end with the filling towards the opposite end, creating a neat, compact roll. Repeat this process with all the zucchini slices and filling until you have a plate full of little zucchini rolls.
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