Description
Elegant appetizer perfect for your holiday party. These gluten-free zucchini rolls are surprisingly easy to make!
Ingredients
Units
Scale
- 2 cans (640 g) Tuna in Olive Oil
- 1 tbsp Maille Dijon Originale Mustard
- 3 oz (80 g) Dairy Free Cream Cheese
- 12 Walnuts
- 2 large Organic Zucchini
- 3 sprigs fresh Mint
- 24 Red Currants
- 2 tbsp (30 ml) Extra Virgin Olive Oil
- 2 tbsp Maille Dijon Originale Mustard
- 2 tbsp (30 ml) 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 the zucchini into thin slices.
- Spread some of the tuna and mustard filling on a zucchini strip, lay 2 mint leaves on top, then roll it up into a bud-like shape.
- Pierce a red currant berry with a toothpick and insert it diagonally into the zucchini bud to hold it rolled.
- Repeat until all zucchini buds are rolled and arrange them on a platter.
- Combine all dipping sauce ingredients in a small bowl, mix well, and place it in the middle of the platter before serving.
Notes
- For easiest peeling, use a vegetable peeler and avoid overly ripe zucchini.
- If you don’t have red currants, use other small berries like cranberries or even small pieces of cherry tomatoes.
- Store assembled zucchini rolls, refrigerated, for up to 24 hours before serving. The filling will keep longer.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 10
- Cholesterol: 20