Rolled omelette with tuna and green beans

QUete omelettes/crêpes envelop everything by enhancing the flavors. And they are also elegant to bring to the table. Even more with this Mise en place with soft colors, hymn to spring.

Ingredients x 4:
8 eggs
160 g tuna in oil
4 anchovy fillets in oil
300 g beans
40 g spinacin
150 g robiola
1 not treated lemon
10 g chives
1 teaspoon of passing mustard
extra virgin olive oil
Black pepper and salt.

Procedure

Clean the green beanswash them and cook them for 7-8 minutes in boiling salted water, then drain and let them cool. Break 2 eggs in a bowladd a grip and 1/4 of the chopped chives and beat them slightly with a whisk.

Heat a 18 centimeter diameter pan, Lightly grease it with oil, pour the eggs and cook them on a very low flame for about 2 minutes, until they thickened. Slide the omelette on a sheet of parchment paper And continue preparing and cooking the remaining eggs in the same way, then let the omelettes cool.

Carefully drain the tuna from the oil of conservation, break it and mix it with the zest of half a grated lemon, the robiola, a pinch of salt and a ground pepper. Arrange 1/4 of the tuna and cheese mixture on the edge of an omelettecontinue with a row of green beans, a cut anchovy fillet and with part of the spinach.

Roll the omelette on the fillingwrap it in a sheet of plastic wrap and close it at the end to seal it. Repeat the operation with other omelettes e Let them rest in the refrigerator for 30 minutes.

Eliminate the film, Cut each omelette rolled into three parts and arrange them on the dishes. Emulsify the mustard with lemon juice, a pinch of salt, 4 tablespoons of oil, season the omelettes and serve.

Flavors and colors

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