Cannelloni with Tuna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 garlic
- 2 packs tomato (s), strained (500 ml each)
- 2 tablespoon capers
- 3 medium onion (s)
- 4 cans tuna
- 12 tablespoon cream cheese
- 12 tablespoon cheese, grated
- salt and pepper
- oregano
- 12 cannelloni
Print Recipe
Pin Recipe Instructions
- Mix the tomatoes with the crushed garlic cloves. Season to taste with salt, pepper and oregano. Put two thirds of the tomato sauce in a baking dish.
- Cut the onions into small cubes and finely chop the capers. Mix both with tuna and cream cheese and season well with salt and pepper. Fill the dry cannelloni with the tuna mixture. This works best with a piping bag with a large opening, once the mixture has been stirred well enough.
- Place the filled cannelloni side by side in the baking dish, pour the remaining sauce over them and sprinkle with the grated cheese. Bake in the preheated oven at 180 ° C on the middle rack for about 40 minutes.
- Tip: A mixed salad with a light yoghurt dressing tastes very good with it.
- If the cream cheese and the grated cheese are chosen as the low-fat variant, it is a light dish.
- Part or all of the tomato strained can be exchanged for chunky tomatoes.
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