Stuffed courgette rolls and tuna mousse crostini

This is the most delicious tuna mousse we’ve ever tasted. My aunt uses to prepare it during every family reunion, welcoming her guests with a tuna mousse crostino and a glass of chilled Prosecco. If you are planning an Apéro with your friends, you can also prepare our stuffed courgette rolls, they are healthy and your guests will love it.


INGREDIENTS for 12-16 rolls:

4 small courgettes
handful fresh parsley leaves, chopped
1 cup dry bread crumbs
1 cup grated parmesan cheese
salt and black pepper to taste
1 can tuna (200 g), drained and flaked
1 clove of garlic, finely chopped
extra virgin olive oil
balsamic vinegar

Preheat the oven to 180 °C. Cut the courgettes lengthways into slices about 5mm thick, using a swivel vegetable peeler. Place the courgettes on a lightly oiled baking tray and drizzle with olive oil and salt and pepper. Roast the courgettes until the edges begin to golden. Remove from the oven and let it cool.

In a bowl mix the flaked tuna with garlic, bread crumbs, parmesan cheese and parsley. Add olive oil and salt to taste.

Place 1 tablespoon of the tuna mixture onto one end of each courgette slice and roll up.

Place the rolls on a lightly oiled baking tray and grill in the oven until they begin to golden and crispy on top.

Arrange the courgette rolls upright on a plate and top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.


INGREDIENTS for Tuna mousse crostini :

1 can tuna, drained (200 g)
2 tablespoon unsalted butter at room temperature
handful fresh parsley leaves, chopped
handful of capers
2 teaspoons fresh lemon juice
sweet paprika

In a food processor, combine the tuna with butter, lemon juice, capers and parsley. Process until smooth. Taste and eventually add salt.

Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the mousse to room temperature before serving.

Spread the tuna mousse on Crostini and season with paprika.

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