Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant

Preparation Time20 mins Cooking Time30 mins Makes 24

Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant

Nutritional Information

Calories

61.66kcal (24 serving)

Total Fat

3.52g (24 serving)

Saturated Fat

0.71g (24 serving)

Trans Fat

0.0g (24 serving)

Cholesterol

7.47mg (24 serving)

Sodium

81.81mg (24 serving)

Total Carbs

1.01g (24 serving)

Dietary Fiber

0.25g (24 serving)

Sugars

0.06g (24 serving)

Protein

6.72g (24 serving)

Ingredients List
  1. 2 cans (320 grams) tuna steak in olive oil
  2. 1 tbsp Maille® Dijon Original Mustard
  3. 80 grams dairy-free cream cheese
  4. 12 walnuts

Directions

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1. Prepare the filling by mixing all ingredients together in a small bowl.

2. Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.

3. Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.

4. Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.

5. Repeat until you rolled up all of your zucchini buds and display on a platter.

6. Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.