ZOÉ TORRES NOS ENSEÑA A COCINAR UNOS ROLLITOS DE PEPINO RELLENOS DE ATÚN / LUNCHY

Ingredients

• 1 large Cucumber (peeled into very thin ribbons using a vegetable peeler)
• 1 can (5 oz) Tuna in Water (drained well)
• 2 tablespoons Mayonnaise (regular or light)
• 2 tablespoons Onion (finely chopped)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Sesame Seeds (to sprinkle on top for garnish)

Instructions

1. Prepare Tuna Mixture

   In a mixing bowl combine the drained tuna, mayonnaise, finely chopped onion, a pinch of salt and pepper. Stir until the mixture is evenly coated and creamy.

   Time: PT5M

2. Create Cucumber Ribbons

   Using a vegetable peeler, run lengthwise along the cucumber to produce very thin, long ribbons. Aim for translucency without breaking the strips.

   Time: PT5M

3. Arrange Ribbons on Tray

   Lay the cucumber ribbons on a tray, slightly overlapping the ends so they stay together when rolled.

   Time: PT3M

4. Add Filling

   Place a small spoonful of the tuna mixture near the bottom edge of each cucumber ribbon, spreading it gently but not overfilling.

   Time: PT7M

5. Roll Like Sushi

   Starting at the filled edge, carefully roll the cucumber ribbon over itself, tucking the end underneath to seal the roll.

   Time: PT8M

6. Garnish and Slice

   Sprinkle sesame seeds over the rolled cucumbers. Using a sharp knife, cut each roll into bite‑size pieces (about 2‑3 cm).

   Time: PT2M

7. Plate and Serve

   Arrange the sliced rolls on a serving plate. Serve immediately or keep chilled until ready to eat.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

10 g

Carbohydrates

5 g

Fat

7 g

Fiber

1 g