Cold Tuna Cannelloni
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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.
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