Spring rolls with tuna, burrata and pistachio

Ingredients

For 4 servings

• •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

Method

1. 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. 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. 3.On each rice leaf, place a few leaves of spinach and arugula shoots in the length.
4. 4.Add pieces of burrata, Nautilus tuna fillets and some pistachio pesto.
5. 5.Drive gently to form a well-tight roll. Repeat the operation for others.
6. 6.Cut the rolls to the desired thickness.
7. 7.Serve with the rest of the pistachio pesto in accompanying sauce.