Cannelloni with Tuna and Cream Cheese Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Put half of it in a bowl, add the chopped eggs, olives, cream cheese and tuna, mix well and season to taste.
- Fill the cannelloni with the mixture and place in a baking dish.
- 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.
- Bake / bake in an oven preheated to 170 ºC for about 35 - 45 minutes.
- 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.
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