Tuna – Cannelloni
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 cannelloni
- 1 small onion (s)
- 1 small zucchini (approx. 50 g - 200 g)
- 1 can tuna
- 1 egg (s)
- 1 packet tomato (s), happened
- 100 g cheese your choice (e.. Parmesan), rated
- salt and pepper
- 50 ml cream
- basil
- oregano
- thyme
- garlic
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Wash and roughly grate the zucchini. If necessary, drain the tuna and chop it up.
- Mix the onion, zucchini and tuna with the whole egg and 1/2 teaspoon pepper in a bowl. Preheat the oven to 200 ° C.
- Mix the tomatoes with the cream and season with salt, pepper, basil, oregano, thyme, garlic (I do it cold). Place a few spoons of the sauce on the bottom of a baking dish. Pour the tuna mixture into the cannelloni with a teaspoon and place them in the tomato sauce. Pour the remaining sauce over the filled cannelloni and sprinkle with grated cheese (e.g. Parmesan).
- Put in the hot oven and bake for about 30 minutes. Serve hot.
- Tip: The cannelloni can also be prepared and steeped in the refrigerator. This reduces the baking time, but you have to make sure that there is enough liquid in the pan (if necessary, add broth or milk).
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