Cannelloni with Tuna and Cream Cheese Filling

Summary

Ingredients

• 350 g cannelloni
• 250 g tuna in oil
• 15 olives, without stones
• 400 g tomato (s), sieved
• 100 g cream cheese, made from sheep`s milk, (Queso de Buros)
• 1 red pepper (s)
• 1 onion (s)
• 3 egg (s), hard-boiled
• 1 chilli pepper (s)
• 3 cloves garlic
• 100 ml cream
• 100 ml fish stock or vegetable stock
• 100 g cheese, rated, for ratinatin, to taste
• salt and pepper
• Pinch sugar

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Instructions

1. Cut the bell pepper, the onion, the chilli pepper and the garlic into small cubes and put them in the oil from the tuna in a pan.
2. Put half of it in a bowl, add the chopped eggs, olives, cream cheese and tuna, mix well and season to taste.
3. Fill the cannelloni with the mixture and place in a baking dish.
4. Briefly bring the other half of the onion and pepper mixture with the tomatoes, vegetable stock and cream to the boil. Add a pinch of sugar and season well. Pour over the cannelloni and sprinkle with the grated cheese.
5. Bake / bake in an oven preheated to 170 ºC for about 35 - 45 minutes.
6. Tip for filling the cannelloni if you don`t have a piping bag at hand: Put the mixture in a freezer bag, then cut off a corner and use it to fill the pasta rolls.