Vegetable Roll with Tuna and Fresh Cheese

Ingredients

• 1 large Zucchini (Coarsely grated)
• 2 large Potatoes (Grated, skin left on)
• 1 medium Onion (Optional, grated)
• 3 medium Carrots (Grated)
• 2 Eggs (Beaten like an omelette)
• 1 tsp Salt (To taste)
• 1 tsp Pepper (To taste)
• 1 tsp Dried parsley
• ½ tsp Garlic powder
• ½ tsp Onion powder
• 100 g Grated mozzarella
• 100 g Grated cheddar
• 2 cans (160 g drained) Tuna in water (Drained)
• 3 tbsp Philadelphia cheese (≈45 g, at room temperature)
• 2 small Cucumber (Cut into thin slices)
• 1 handful Mixed greens (Mix of young leaves)

Instructions

1. Grate the vegetables

   Wash the zucchini, potatoes, onion (if used) and carrots. Coarsely grate them in a large bowl. Lightly press to remove excess water.

   Time: PT10M

2. Prepare the eggs and seasoning

   Crack the two eggs into a small bowl, beat them lightly like an omelette. Add salt, pepper, dried parsley, garlic powder and onion powder.

   Time: PT5M

3. Mix the vegetables, eggs and cheeses

   Pour the beaten eggs over the grated vegetables. Add the grated mozzarella and cheddar. Mix by hand until a homogeneous batter is obtained.

   Time: PT5M

4. Preheat the oven

   Turn on the oven and preheat to 190°C for about 5 minutes.

   Time: PT5M

   Temperature: 190°C

5. Cooking the vegetable cake

   Line the baking sheet with parchment paper. Spread the mixture into an even layer (about 1 cm thick). Bake for 25 to 30 minutes until the surface is nicely golden.

   Time: PT30M

   Temperature: 190°C

6. Remove and flip the cake

   Take the sheet out of the oven, let cool for 5 minutes. Place a second piece of parchment paper on the cake and, using a spatula, flip it gently. Remove the bottom parchment paper.

   Time: PT5M

7. Prepare the tuna filling

   Drain the two cans of tuna. In a bowl, mix the tuna with the Philadelphia cheese (3 tbsp) until a creamy consistency is achieved.

   Time: PT5M

8. Fill and roll the cake

   Spread the tuna filling evenly over the surface of the cake, up to the edges. Roll the cake using the parchment paper, rolling tightly. Wrap and place in the refrigerator for 5 minutes to firm up.

   Time: PT5M

9. Add the raw veggies and finish the roll

   Cut the cucumbers into very thin rounds. Arrange the rounds and the handful of greens on the cooled roll, then roll again tightly. Slice into 2 cm rounds.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

18 g

Fat

16 g

Fiber

4 g