Hard to resist this recipe for vegetable cannelloni with tuna, spring virgin sauce... A delight!
Cut beautiful strips of carrots and blanch them for a few minutes.
Roll the tuna directly in the strips to form a maki, then refrigerate to set.
In the meantime, chop the other vegetables into cubes to make the sauce.
Add the lemon juice, seasoning, and oil.
To finish, serve the whole cannelloni on the vegetable sauce, garnishing with some whole vegetables.
0 servings
4
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