September 19, 2018March 29, 2022 In Al Wazir, American, Maille, Recipesby lifco_admin Zucchini Buds with a Tuna Mustard Filling Zucchini Buds with a Tuna Mustard Filling Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant Ingredients For the filling:2 cans (320 gr) American Tuna1 tbsp Maille Dijon Originale Mustard80 gr dairy free cream cheese12 walnutsFor the Zucchini Buds:2 large organic zucchini3 sprigs of fresh mint24 red currantsFor the mustard dipping sauce:3 tbsp of Al Wazir extra virgin olive oil2 tbsp Maille Dijon Originale Mustard2 tbsp of full fat coconut milk Make With 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.SugestionsServes 24 Related Recipes February 12, 2019March 29, 2022 Honey Dijon Chicken WingsIn Maille, Recipesby lifco_admin February 3, 2019March 28, 2022 Sliders with Dijon Aioli & Cornichon GarnishIn Maille, Recipesby lifco_admin January 24, 2019March 28, 2022 Lebanese SpaghettiIn Al Wazir, Panzani, Recipes, Sannine, Yamamaby lifco_admin January 21, 2019April 4, 2022 Hummus with Maille Dijon OriginaleIn Al Wazir, Al-Rabih, Maille, Recipesby lifco_admin
September 11, 2018March 29, 2022 In American, Panzani, Recipesby lifco_admin Tuna and Tagliatelle Salad Tuna and Tagliatelle Salad Tuna and Tagliatelle Salad Ingredients 400g Panzani Tagliatelle1 onion7 tbsp of oil1 bunch of parsley1 bunch of chives1 bunch of basil1 can of American Tuna Make With Preparation Peel and chop the onion and sauté in 2 spoonfuls of oil.Chop the herbs and throw them in. Stir in 4 spoonfuls of oil and warm.De-seed the tomato and dice the flesh.Cook pasta in boiling water until “al dente.”Drain pasta and stir in the herb oil.Set out on plates, garnish with tuna and diced tomatoes. Season with lemon juice. Related Recipes January 24, 2019March 28, 2022 Lebanese SpaghettiIn Al Wazir, Panzani, Recipes, Sannine, Yamamaby lifco_admin December 8, 2018March 28, 2022 Tomato mozzarella and basil kebabsIn Panzani, Recipesby lifco_admin November 21, 2018March 29, 2022 Pesto Puff BiscuitsIn Panzani, Recipesby lifco_admin November 18, 2018March 29, 2022 Lasagne with chicken and mushroomsIn Panzani, Recipesby lifco_admin