Pasta: Tuna-stuffed Cannelloni

Pasta with a sea breeze - served with a yellow pepper sauce.

Ingredients (4 servings)
16	piece(s)	Cannelloni

Cannelloni filling:

Ingredients (4 servings)
480	g	Rio Mare tuna in organic extra virgin olive oil
2		eggs
125	ml	cream
3	tablespoon(s)	parmesan, grated
1		small chilli pepper, seeds removed, finely chopped
1		bread roll, crust removed, finely diced
		salt
		pepper

Ingredients (4 servings)
250	g	onion, finely diced
4		garlic cloves
125	ml	olive oil
4		yellow peppers, cut into cubes
2		sour apples, peeled, core removed, cut into cubes
750	ml	cream
		salt
		pepper

Preparation of the cannelloni filling:

Finely chop the tuna and mix well with the remaining ingredients (eggs, cream, parmesan, chilli, salt, pepper, bread) to form a creamy mixture.

Preparation of the sauce:

Sauté the onion and garlic in olive oil, add the diced peppers and apples and fry briefly.
Pour in the cream, warm through. Remove from heat and blend to a creamy sauce with a hand blender.
Fill the cannelloni with the tuna mixture, place in an ovenproof dish and cover completely with the paprika sauce. Cover with aluminium foil and cook at 190°C in the oven for 35-40 minutes.

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