For 8 rolls
1 box of The Vegetarian Butcher Fish Free Tuna
200 grams of boiled or roasted beetroot (grated and drained)
1 grated apple
1 tsp. of horseradish
(White wine) Vinegar
Salt and pepper to taste
A few sprigs of dill
Shredded lettuce leaves
Wash the cucumber and thinly slice into ribbons along the length of the cucumber. Use a mandolin or alternatively a cheese slicer or a potato peeler. Set aside on some kitchen paper to drain off any excess moisture.
Mix the grated beetroot and apple with the horseradish, olive oil, and vinegar; add salt and pepper to taste.
Spread a thin layer of the beetroot mixture on the cucumber slices, add some Fish Free Tuna to each of the cucumber slices and sprinkle with dill. Sprinkle the Fish Free Tuna with a little salt and pepper to season and add some of the shredded lettuce.
Carefully roll the cucumber slices into cylinders and put them on end on a plate.
The cucumber tends to lose some liquid; you might want to keep them on a paper towel until ready to serve.
Optional dipping sauce:
Mix 1 tablespoon of (vegan) mayonnaise with a little soy yogurt and some horseradish; season to taste.
The cucumber rolls can be served as a snack but also make a delicious lunch with, for example, a roasted chickpea salad.
Tip: Beetroots are available now in many colours all with subtle differences in flavour, try as many as you can find.