Ingredients
Scale
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
Instructions
- Prepare the filling by mixing all ingredients together in a small bowl.
- 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.
- 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.
- Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
- Repeat until you rolled up all of tour zucchini buds and dispose in a platter.
- 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.
- Prep Time: 20 minutes
- Category: Appetizer