Zucchini and tuna rolls: the recipe for tasty and light skewers

The rolls of zucchini and tuna they are an appetizing dish and very simple to make. Ideal for opening a summer lunch or dinner, or as an appetizer finger food at aperitif time, they are prepared in a few simple steps and without particular difficulties. The courgettes, thinly sliced ​​lengthwise, are grilled for a few moments on a hot plate and stuffed with an egg-based filling, drained tuna in oil, anchovy fillets, grated Parmesan cheese and sautéed zucchini cubes; then they are rolled up like a roll, gently skewered, 5 rolls at a time, with a skewer, sprinkled with breadcrumbs and baked in the oven. The result will be a antipasto tasty and great effect for any occasion.

Here we have prepared the filling by mixing the ingredients with the tines of a fork for a more consistent yield to the bite, but if you prefer you can collect them in the jug of a mixer and blend everything for a few moments, until you get a homogeneous and well blended mixture. If you like, you can omit the egg or replace it with 1 boiled potato, you can add some desalted capers and sliced ​​black olives to the mixture or you can flavor the bread crumbs with a sprinkling of dried oregano or grated lemon zest. Depending on your personal preferences, you can play with flavors and textures and stuff the rolls in a thousand different ways: baked ham e smoked cheeseraw and fiordilatte, smoked salmon and provola …

If you don’t want to turn on the oven, you can simply grill the courgettes and dress them with a slice of bresaola and robiola or you can prepare a vegan spreadable cheese: just soak 250 grams of cashews for one night, rinse them well under running water, and blend them with a robot with powerful blades with a little nutritional yeast flakes, aromatic herbs to taste and a drop of water .

The best season to make the rolls is summer when the courgettes are fully ripe. For this recipe you prefer the long green ones, with a particularly delicate flavor and firm pulp and compact.

Find out how to prepare zucchini and tuna rolls by following the step by step procedure and advice. If you liked this recipe, try your hand at salmon and cucumber rolls too.

How to prepare zucchini and tuna rolls

Wash and check the courgettes 1.

Cut 3 into thin slices, lengthwise, using a knife 2 or with a mandolin.

Quickly sear the zucchini on a hot grill 3.

Cut the remaining courgette into thick slices and dice them 4.

Heat a little oil in a non-stick pan 5.

Pour the diced courgette 6 and let it cook for about 15 minutes or until tender and soft.

Transfer the cooked courgette to a bowl and mash it with the tines of a fork 7.

Add the drained tuna in oil 8.

Add the egg and anchovy fillets, and sprinkle with parsley 9previously washed and chopped.

Add the grated Parmesan 10.

Season with salt and mix the ingredients well 11.

Add 1 teaspoon of the filling 12 on the end of each courgette slice.

And roll up 13 to form a roll.

Gently stick 5 rolls onto a wooden skewer and continue like this until all the ingredients are used up. Arrange the skewers obtained on a baking sheet lined with parchment paper, sprinkle with a drizzle of oil, sprinkle with breadcrumbs 14 and cook at 200 ° C, in ventilated mode, for about 15 minutes.

After the cooking time has elapsed, arrange the rolls on a serving dish 15bring to the table and serve.

storage

The zucchini and tuna rolls can be kept in the fridge, in an airtight container, for 1 day massimo.