Tuna-Stuffed Lettuce Rolls

Here is a recipe for tuna-stuffed lettuce rolls, with an Italian touch in the choice of ingredients and dressing.

Ingredients

• 8 lettuce leaves (romaine or iceberg, for example)
• 200 g canned tuna in water, well drained
• 100 g fresh ricotta
• 2 tablespoons salt-packed capers, desalted and chopped
• 2 tablespoons green or black olives, pitted and chopped
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chives for tying (optional)

Preparation

1. Start by preparing the filling. In a bowl, combine the drained tuna, ricotta, capers, and chopped olives. Mix well to blend the ingredients.
2. Season the mixture with lemon juice, a drizzle of extra virgin olive oil, salt, and pepper, tasting to adjust the flavors accordingly.
3. Wash the lettuce leaves and pat them dry carefully with paper towels. Choose the largest and most intact leaves to make the rolls.
4. Place a generous spoonful of filling in the center of each lettuce leaf and roll the leaf onto itself to form the roll. You can tie each roll with a strand of chives, if desired, for a decorative touch and to maintain the shape.
5. Serve the lettuce rolls as an appetizer or light dish, perhaps accompanied by an extra squeeze of lemon or a drizzle of raw olive oil.

Fun Facts

Tuna-stuffed lettuce rolls are a versatile and healthy dish that can be prepared with different types of filling. The combination of tuna, ricotta, capers, and olives is typically Mediterranean and reflects the flavors of Italian cuisine. Additionally, tying the rolls with chives not only makes them more attractive but also adds a pleasant aromatic touch.