Now, slice the tuna into nice even rectangles. Chop the tomatoes and pepper into little pieces and mix them up with a little olive oil, salt and pepper, and the basil or parsley. Now for the assembly. Wrap each tuna slice in a piece of the ham or prosciutto, leaving a little overhang at the top. Stand the rolls up like little soldiers on whatever serving plate you are planning to use. Now take your teeniest spoon and ladle just a little of the tomato relish on top. That’s it – you’re done! These are best served right away for obvious (raw fish!) reasons, but if you need to hold them in the fridge for an hour or two they will be fine.
So there you go…either give them a try for a new and different Thanksgiving appetizer, or even better, make them for yourself for a light “day after Thanksgiving” supper. After all, there’s only so much turkey that one person can eat!
Recipe adapted from Moore to Food