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Bocconcini Leaf with Raw Tuna, Watercress and Lemon
GF – O
Course Entree
Cuisine Italian
Servings
people
Course Entree
Cuisine Italian
Servings
people
Instructions
  1. Drain Bocconcini leaf and leave it to dry up for few minutes on a towel to make sure there is no extra liquid on it.
  2. Meanwhile thinly slice the tuna and dress with lemon, salt and pepper.
  3. Wash the watercress and pick all the leaves out.
  4. Layer all ingredient on the Bocconcini leaf and carefully roll it roulade style.
  5. Cut in slices 2 cm thick and dress with olive oil!