Tuna and Zucchini Roll

Method

1. Cut the zucchini into rounds, then into matchsticks.
2. Peel the ginger and cut into two thin slices.
3. In a pan with a drizzle of oil, add the garlic and ginger, then the zucchini. Season with salt and pepper and sauté for a few minutes until crisp.
4. Prepare the mayonnaise: in a jar, put one egg and seed oil. Add the Rizzoli anchovy sauce. Blend with an immersion blender until emulsified.
5. Marinate the tuna: coat the tuna with the anchovy sauce and soy sauce.
6. In a non-stick pan with a drizzle of oil, sear the tuna for a few seconds per side.
7. Assemble the rolls: dip a sheet of rice paper in soy sauce until soft. Place zucchini strips at the base, then the tuna slice, then more zucchini. Roll tightly.
8. Roll the rolls in sesame seeds and cut them in half.
9. Plate: spread mayonnaise on the base, arrange the rolls, drizzle with anchovy sauce and garnish with Rizzoli anchovies. Serve immediately.