Tuna, burrata and pistachio spring rolls: the best recipe

Ingredients

4 servings

• 2 jars of Nautilus® tuna fillets
• 8 rice paper sheets (2 per person)
• 1 handful of baby spinach
• 1 handful of arugula
• 1 burrata ball
• 35 g fresh basil
• 20 g parmesan
• 40 g pistachios
• 50 g sunflower oil
• 10 g pistachio oil
• 50 g fromage blanc
• 30 g liquid cream
• 2 g salt
• 1 g pepper
• 3 g sugar

Steps

1. 1

   For the pistachio pesto: Blend the basil, parmesan, pistachios, sunflower oil, pistachio oil, fromage blanc, liquid cream, salt, pepper and sugar in a blender until smooth. Set aside.

2. 2

   Dip 2 rice paper sheets per person, one by one, in a bowl of cold water for 30 seconds. Drain carefully on a clean kitchen towel.

3. 3

   On each rice paper sheet, place a few young spinach and arugula leaves lengthwise.

4. 4

   Add pieces of burrata, Nautilus tuna fillets and a little pistachio pesto.

5. 5

   Roll gently to form a tight roll. Repeat for the others.

6. 6

   Cut the rolls to the desired thickness.

7. 7

   Serve with the rest of the pistachio pesto as a dipping sauce.