Recipes

Cucumber ultra-tasty healthy rolls

All you need are fresh cucumbers, our IGP Toscana Extra Virgin Olive Oil, whose medium-intensity character pairs beautifully with fresh vegetables, some quality tuna,...

Extra Virgin Olive Oil IGP Toscana - Medium

Ingredients

Serves: 1

1 large fresh cucumber
1.6 oz cream cheese
3.5 oz. in-water canned tuna, drained and flaked
1 long stem of spring onion (the green part)
1 tablespoon Vignoli IGP Toscana Extra Virgin Olive Oil
1 ½ teaspoon Vignoli Apple Infused Balsamic Vinegar
6 small fresh basil leaves

1 large fresh cucumber
50 grams cream cheese
100 grams in-water canned tuna, drained and flaked
1 long stem of spring onion (the green part)
1 tablespoon Vignoli IGP Toscana Extra Virgin Olive Oil
1 ½ teaspoon Vignoli Apple Infused Balsamic Vinegar
6 small fresh basil leaves

Directions

Using a mandoline or a sharp knife, slice the cucumber lengthwise into thin strips, about 1/8 inch (3 millimeters) thick. Lay the slices slightly overlapping on a sheet of kitchen paper to absorb excess moisture. Pat the top gently with another sheet of kitchen paper to dry.
Spread the cream cheese over the upper half of the cucumber layer.
Add the tuna and sliced spring onion over the cream cheese.
Drizzle with the Vignoli IGP Toscana Extra Virgin Olive Oil.
Using the paper as a guide, roll the cucumber tightly into a log.
Slice into 6 even pieces, arrange on a serving plate, and top each roll with a fresh basil leaf.
Lightly drizzle with Vignoli Apple Infused Balsamic Vinegar.
Serve immediately.

Using a mandoline or a sharp knife, slice the cucumber lengthwise into thin strips, about 1/8 inch (3 millimeters) thick. Lay the slices slightly overlapping on a sheet of kitchen paper to absorb excess moisture. Pat the top gently with another sheet of kitchen paper to dry.
Spread the cream cheese over the upper half of the cucumber layer.
Add the tuna and sliced spring onion over the cream cheese.
Drizzle with the Vignoli IGP Toscana Extra Virgin Olive Oil.
Using the paper as a guide, roll the cucumber tightly into a log.
Slice into 6 even pieces, arrange on a serving plate, and top each roll with a fresh basil leaf.
Lightly drizzle with Vignoli Apple Infused Balsamic Vinegar.
Serve immediately.