SANITISED - Peruvian fish cannelloni
Peruvian Fish Cannelloni
Peruvian Fish Cannelloni
Preparation
Drain the tuna and corn. Finely chop the cilantro.
Make a salad with the tuna, corn, cilantro, veronnaise, and the Spicemix del Mondo - Peru. Fill a piping bag.
Peel the avocados, cut into wedges and shave thinly with a mandolin.
Place the avocado in an overlapping pattern on plastic wrap and pipe the salad in a strip onto it.
Roll the whole thing up tightly and cut it into cannelloni.
Make a dressing of the olive oil, Spice Oil - Roasted Garlic Huacatay and the lime and sprinkle the cannelloni with it.
For extra freshness, grate some lime zest over the cannelloni.
Ingredients
- 500 g tonijn (blik)
- 2 stuks avocado
- 50 g mais (blik)
- 20 g Spicemix del Mondo - Peru
- 300 g veronaise
- 100 g Spice Oil - Roasted Garlic Huacatay
- 100 ml olijfolie
- 1 stuk limoen
- 5 g koriander