Recipe for maki rolls made with sliced bread, tuna, cucumber and Chavroux cheese
Ingredients · Servings 4
- 4 slices of crustless white bread
- 1 can of tuna (small can)
- 90g of Chavroux-type cheese
- 1/2 cucumber
- Chives
- Poppy seeds
Method · 15 min
- Flatten the slices of bread thinly using a rolling pin. Wash and finely chop the chives.
- In a bowl, mix the tuna and 3/4 of the Chavroux-type cheese. Add the chives. Spread this mixture on each slice of bread.
- Wash and slice the cucumber lengthwise into 4 fairly thick slices (the same length as the bread). Place a cucumber slice at the end of each slice of bread. Roll up the bread slice as tightly as possible.
- Spread the outside of the rolls with Chavroux-type cheese.
- Place the poppy seeds in a bowl. Roll the rolls in the poppy seeds so that the entire outside is coated. Cut the rolls into 4 or 5 pieces. Keep refrigerated until your guests arrive.
