Holiday Party Finger Food: Gluten-Free Zucchini Rolls
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 24 bites
For the Filling:
  • 2 cans (320 gr) Tuna in Olive Oil
  • *1 tbsp Maille Dijon Originale Mustard *
  • *80 gr Dairy Free Cream Cheese *(sub with AIP Coconut Yogurt on the AIP)
  • 12 Walnuts
For the Zucchini Buds:
  • 2 large Organic Zucchini
  • 3 sprigs of fresh Mint
  • 24 Red Currants
For the Mustard Dipping Sauce:
  • 2 tbsp Extra Virgin Olive Oil
  • *2 tbsp Maille Dijon Originale Mustard *
  • 2 tbsp full fat Coconut Milk
  1. Prepare the filling by mixing all ingredients together in a small bowl.
  2. Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.
  3. Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.
  4. Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
  5. Repeat until you rolled up all of tour zucchini buds and dispose in a platter.
  6. Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.
Recipe by Honest Cooking at