Rolls dressed with ricotta

200 gr. of Selezione Smeralda smoked tuna
70 gr. of cow’s milk ricotta
30 gr. of grated parmesan
Mix of aromatic herbs to taste
Pepper
Olive oil
Cherry Tomatoes

Smush the ricotta with a fork, adding the cheese and herbs, stirring until the mixture is smooth. Place a tablespoon of the mixture onto each slice of tuna and to avoid the roll from opening, wrap the slice until the closing flap is underneath. Place in the refrigerator for at least thirty minutes to ensure that the ricotta sets firmly. Prepare two rolls for each portion. Accompany with the tomatoes cut in four and add a touch of oil and a pinch of pepper before serving.