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 El Olivenöl
• 1 pinch of sea salt
• 1 pinch of colorful pepper (from the mill)
• 80g Arugula
• 160gBresaola di Bufala

preparation

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

Arugula wash, dry, read out. Top bresao slices each with 1 tbsp tuna cream and 2-3 leaves of arugula, roll in and place side by side on a platter. Before serving, drizzle with the other olive oil (2 tablespoons) and sprinkle with freshly ground pepper.