Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 pack lasagne platter (s)
- 3 small Can (s) tuna or 2 large ones
- 1 can / s olives, green
- 3 egg (s), hard-boiled
- 1 red pepper (s)
- 0.5 ½ glass tomato sauce
- 1 cup mayonnaise
- 3 tablespoon skimmed milk
- oregano
- salt and pepper
- herbs Provence
Print Recipe
Pin Recipe Instructions
- We cook the lasagne plates in plenty of salted water until they are firm to the bite and then let them cool down.
- In the meantime we cut the pepper, olives and eggs into small pieces and mix them with the tomato sauce and the drained and torn tuna. We put a tablespoon of this mass on each lasagna plate and then carefully roll up the plate. We put the filled cannelloni side by side in a flat dish.
- Now we mix up the mayonnaise with the milk and season it with salt, pepper and the herbs. We pour this sauce over the cannelloni and let everything sit in the refrigerator for an hour before serving.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below