Quick and light rolls stuffed with a filling made from tuna and Colomba variety potatoes, perfect for their velvety texture. Here is a time-saving recipe by @uno.spicchio.di.melone.

Ingredients for 4 people.
Courgettes, 6
Colomba potatoes, 4
Tuna in oil, 160g
Extra virgin olive oil, to taste
Salt, to taste

Preparation
After thoroughly washing the courgettes, cut them lengthwise using a mandoline, keeping a thickness of 2 or 3 mm. Now lightly add some salt and grill them for about 2 minutes on each side. After washing and peeling the potatoes, boil them until the centre is soft enough, then drain them and leave them to cool down. Mash with a potato masher and lightly add salt to the mixture. Add the drained tuna and mix well. Put a dab of filling into each courgette ‘strip’ and then roll it up. Place the rolls on a pre-oiled baking tray and cook in a preheated oven at 200 degrees for about 20 minutes. As an option: for more flavour and crunchiness, you can sprinkle the rolls with breadcrumbs and parmesan before cooking.

Image: Irene Bombarda