Try the recipe of veal and zucchini tuna rolls, a simple and easy to prepare summer dish.
Preparation of veal and zucchini tuna rolls
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.
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.