Skip to content:
Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant
- Prep Time: 20 MINS
- Cook Time: 30 MINS
- Total: 50 MINS
- Servings: 24
Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant
Ingredients
- 2 cans (320 grams) tuna steak in olive oil
- 1 tbsp Maille® Dijon Original Mustard
- 80 grams dairy-free cream cheese
- 12 walnuts
For the Zucchini Buds:
- 2 large organic zucchini
- 3 sprigs of fresh mint
- 24 red currants
For the mustard dipping sauce:
- 3 tbsp of extra virgin olive oil
- 2 tbsp Maille® Dijon Original Mustard
- 2 tbsp of full fat coconut milk
Preparation
-
Prepare the filling by mixing all ingredients together in a small bowl.
-
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.
-
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.
-
Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
-
Repeat until you rolled up all of your zucchini buds and display on a platter.
-
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.
