Tuna rolls in a bread crust and aioli sauce

In a pot of boiling water, immerse 6/8 whole cabbage leaves, without the central white part, for a few seconds.

Remove them and place them wide open to dry.

Season the tartare with a little oil, salt, and white pepper, cover with cling film, and refrigerate for about twenty minutes.

Once the necessary time has passed, place the right amount of tuna on one side of the cabbage leaf and form a roll, which should then be wrapped tightly in cling film and placed in the refrigerator for a few hours.

Proceed with all the rolls in the same way.

Roll out the bread slices with a rolling pin until they are 1/2 mm thick.

Take the rolls from the refrigerator, remove the cling film and wrap them one at a time in white bread until the cabbage is covered. Close them again with cling film tightly and place them back in the refrigerator for a few hours.

Prepare the aioli: Hard boil an egg, separating the yolk from the white, filter the lemon juice and set aside. Blanch the garlic cloves, without the core, in milk 5 times, changing the milk each time.

Blend them with a drizzle of oil in the blender's baker, pour in the two fresh egg yolks, turning the blender on low speed, pouring in the oil in a drizzle, add the egg yolk cut into pieces and two teaspoons of lemon juice, turn the blender back on for a short time, season with salt and pepper, place the film on top and put in the fridge.

Fry the rolls in oil at 160 degrees on the closed side of the bread in a pan that is not too deep. Drain, cut them on the bias, plate with one or two spoonfuls of sauce.