Egyptian Tuna Rolls
(Prep & cooking time: 15 minutes)
Start out by cutting thin slices of tuna (one inch wide
by three inches long) and laying them flat on a plate. Pour
lemon juice atop tuna slices and let stand 5-7 minutes.
While your tuna is curing, slice thin layers of cucumber
skin (approximately three inches in length) to be inserted
at the center of your tuna rolls.
Cut celery leaves to act as bed for your tuna rolls, and
sprinkle celery leaves with a vinaigrette made from olive
oil, red wine vinegar, salt, pepper and parsley.
Roll your tuna slices around cucumber skin shavings and
set on each spoon. Garnish with sesame seeds.
Say grace & enjoy!
More Biblical Meals: Breakfast - Lunch - Dinner
Egyptian
Tuna Rolls
