Bresaola di Bufala rolls with tuna & arugula

ingredients

• 185g tuna (in its own juice, can)
•  3 anchovy fillets (can)
•  1 El capers (glass)
•  150g cream cheese
•  1 tsl mustard
•  1 tsl lemon juice
•  0.5 Tl grated organic lemon zest
•  4 tbsp olive oil
•  1 pinch of sea salt
•  1 pinch of colorful pepper (from the mill)
•  80g Arugula
•  160 g Buffalo Bresaola

preparation

Drain the tuna, anchovy fillets, and capers. Puree with cream cheese, mustard, lemon juice, lemon zest, and 2 tablespoons of olive oil. Season with sea salt and pepper.

Wash, dry, and sort the arugula. Top each bresaola slice with 1 tablespoon of tuna cream and 2-3 arugula leaves, roll up, and place side by side on a platter. Before serving, drizzle with the remaining 2 tablespoons of olive oil and sprinkle with freshly ground pepper.