Zucchini rolls with crumbled lemon tuna and basil

1 Wash and dry the zucchini. Cut it into thin strips lengthwise using a mandolin. Arrange the zucchini slices on a plate. Drizzle with olive oil, lemon juice and season with salt and freshly ground pepper. Let marinate for about fifteen minutes.
2 Wrap the tuna crumbs in the zucchini slices. Arrange them nicely on two serving plates. Season with remaining marinade. Garnish with the basil leaves.
To finish
Add the slices of the spring onion and a lemon wedge. Serve chilled. GOOD TABLE

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