This is a quick recipe to make when in short of time and ingredients and wish to serve something tasty. It’s a combination of flavours that just works!

Great as finger food for cocktail party, small appetizers for dinners, etc…

 

Ingredients for 6 people

6 eggs

1 tsp butter

Salt & pepper to taste

1 can of tuna (250ml)

2 tbsp olive oil

1/4 cup cream

1 tbsp capers

12 large green olives

Parmigiano cheese shavings

Plastic wrap

 

Procedure

Crack and mix the eggs in a bowl, season with salt and pepper; in a small frying pan on medium heat, melt the butter and pour the eggs in to prepare a frittata. Once ready, set aside and let it cool.

In food processor, mix the tuna with the cream, capers and olive oil. Mix till a mousse like texture is formed.

Spread the tuna mousse evenly on the frittata, leaving a bit of space on an edge. Roll up the frittata and place it on a sheet of plastic wrap and roll it around the frittata roll making a big sausage like shape. Seal the extremes of the wrap making sure to contain the frittata roll within and to tighten it up. Prick several holes with a toothpick or a small knife tip to have some air releasing from the plastic wrap roll.

Refrigerate for at least 3 hours.

Once ready to serve, remove the plastic wrap and you should have a sealed frittata roll.

Slice the roll in 12 medallions, plate by laying them flat and place a green olive on top and Parmigiano shavings.

frittata-and-tuna-mousse-rolls

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