Cheese corn roll with tuna and zucchini
Preheat the oven to 200 ° C and bake the rolls according to the instructions on the package.
Drain the tuna and put the tuna in a bowl. Cut the peppers into tiny cubes.
Mix in paprika, mayonnaise, oregano and some salt and freshly ground black pepper. Keep the salad covered in the refrigerator until use.
Saute the courgette with a peeler or cheese slicer in the length beautiful broad ribbons.
Cut the buns open. Unfold the zucchini ribbons loosely and place them on the undersides of the buns.
Divide the arugula over it and scoop the tuna salad with the capers on it.
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