Tuna roulade with ricotta and sesame

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Other Ingredients

300 g. Cow's Milk Ricotta

to taste Red Radicchio

to taste Lettuce

to taste Basil

to taste Toasted sesame

Serve 6

In a bowl mix the cow's ricotta with the toasted  sesame. Slice the tuna and fill each one with the prepared mixture, then roll them up. Julienne the red radicchio and the lettuce. In the meantime blend some  extra virgin olive oil with the basil leaves. Distribute the julienned salad  on the bottom of the plates and place  on each three rolls. Complete with a drizzle of basil flavoured oil and serve.