Lahmet Thon Rolled escalopes with tuna stuffing

Per portion (238 g)

Counted from the recipe. Real portions vary with the cook.

Ingredients

• 2 mgharfa kbira olive oil
• 1, grated onion
• 2 cloves garlic
• 1 mgharfa kbira tomato paste
• 2 mgharfa s8ira paprika
• 1/2 mgharfa s8ira ground coriander
• 1/2 mgharfa s8ira caraway
• 1 verre water
• 3 slices chicken escalopes
• 1 egg
• 2, hard boiled eggs
• 1 can, drained canned tuna
• 50 g grated cheese
• 50 g capers
• 1/4 bunch parsley
• 1/2 mgharfa s8ira dried rosemary
• 1/2 mgharfa s8ira dried thyme
• 1 filet olive oil
• to taste black pepper

Method

1. Start the sauce: soften the grated onion in the olive oil, add the garlic, tomato paste and spices, pour in the water and let it simmer ten minutes.
2. Beat the escalopes thin and season them with salt, pepper, rosemary and thyme.
3. Mash the tuna with the hard-boiled eggs, cheese, capers, parsley and the raw egg into a firm stuffing.
4. Spread the stuffing over each escalope, roll it up tight and secure with string or a toothpick.
5. Lower the rolls into the sauce and simmer, turning once, until cooked through. Slice into rounds to serve.