1) Dice the fillets of tuna in oil and blend it together with the firm yolk chopped, the juice of the lemon, 6 tablespoons of extra virgin olive oil, a lightly ground coffee of pepper and a small handful of leaves of parsley washed and dried.

2) Wash up zucchini, cut and slice them thinly with the potato peeler, tuffale for a few moments in boiling salted water, drain and dry on several sheets of absorbent kitchen paper.

3) Spread the thin slices of carpaccio of veal on the cutting board and place a layer of zucchini on each. Roll the slices on themselves and trim the ends of the rolls obtained with an oblique cut.

4) Subdivide the veal and zucchini tuna rolls in individual dishes, cover them with a little of the tuna sauce that you have prepared and serve with the one left aside.