ingredients

200 g of natural tuna (weighed drained)
16 dried rice leaves in 21-22 cm discs (Asian shelf)
1 can (200 g) of bean sprouts
8 tbsp. to s. from Mayonnaise de Dijon
2 tbsp. to c. ginger powder
2 tbsp. to s. soy sauce
1 sachet of lettuce heart
1 zucchini
2 carrots
1 beautiful bouquet of mint.

Steps

Step 1

Soften the rice leaves for 10 minutes in a large bowl of cold water . Grate the grated carrots and unpeeled zucchini. Drain, rinse the soy under cold water. Drain the tuna.

2nd step

Mingle mayonnaise , soy sauce and ginger. Overlay 2 rice leaves, lightly coat with a little brush sauce. Place on top 1 salad leaf, grated vegetables, soy, crumbled tuna and chopped mint. Fold two opposite edges on the pile, then roll tightly perpendicular. Form 8 rolls.

Step 3

To serve: cut the rolls in two sections, put them on lettuce leaves in four bowls, present the sauce in four cups.

tips

The sauces of our cupboard

Our recipes have been developed with Dijon Mayonnaise Amora , made with chicken eggs raised in the open air, with a well-balanced taste and sweetness. We also used Amora's Tomato Ketchup , without preservatives. As required by regulation, it does not contain coloring: 10 tomatoes approx. ripe ones per flask make her blush.

The rosé that goes well

The Château Grand Moulin Corbières, La Tour 2008 vintage. Quite nervous, full-bodied and softly structured to escort the light dishes of the summer, even a little spicy. € 4.60 on the spot. Infos, VPC ( port): Château Grand Moulin, 6, bd Gallieni, 11200 Lézignan Corbières. 04 68 27 40 80. [email protected]