Spring rolls with tuna, burrata and pistachio
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Other
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Prep
25 min
Total time
25 min
Ingredients
Ingredients
- 2 2 Nautilus® tuna fillet jars
- 8 8 rice leaves (2 per person)
- 1 1 spinach shoot handles
- 1 1 handles of rocket
- 1 1 burrata balls
- 35 g 35 g fresh basil
- 20 g 20 g parmesan
- 40 g 40 g of pistachios
- 50 g 50 g sunflower oil
- 10 g 10 g pistachio oil
- 50 g 50 g of white cheese
- 30 g 30 g liquid cream
- 2 g 2 g salt
- 1 g 1 g pepper
- 3 g 3 g of sugar
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Method
- 1
For pistachio pesto: Mix in a blender basil, parmesan, pistachios, sunflower oil, pistachio oil, white cheese, liquid cream, salt, pepper and sugar until you have a smooth sauce. Settle.
- 2
Dip 2 rice leaves per person, one by one, in a bowl of cold water for 30 seconds. Drain thoroughly on a clean cloth.
- 3
On each rice leaf, place a few leaves of spinach and arugula shoots in the length.
- 4
Add pieces of burrata, Nautilus tuna fillets and some pistachio pesto.
- 5
Drive gently to form a well-tight roll. Repeat the operation for others.
- 6
Cut the rolls to the desired thickness.
- 7
Serve with the rest of the pistachio pesto in accompanying sauce.
Source : marmiton
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