Pasta: Tuna-stuffed Cannelloni

Pasta: Tuna-stuffed Cannelloni

© Rio Mare

Pasta: Tuna-stuffed Cannelloni

Pasta: Tuna-stuffed Cannelloni

© Rio Mare

Ingredients (Serves 4)

16
piece
Cannelloni

Cannelloni filling:

Ingredients (Serves 4)

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

Yellow pepper sauce:

Ingredients (Serves 4)

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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