Tuna Cannelloni Recipe

Name: Tuna Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 green onions, trimmed and finely sliced; 1 red bell pepper, diced; 7 ounces tuna in brine; 1 cup ricotta cheese; 1 lemon, zest and juice; 1 tablespoon fresh chives; salt; pepper; 8 cannelloni tubes; 1 medium egg, beaten; 1/2 cup cottage cheese; 2/3 cup plain yogurt; 1 pinch nutmeg; 1/2 cup mozzarella cheese, grated

Servings: persons

1 tablespoon olive oil
6 green onions, trimmed and finely sliced
1 red bell pepper, diced
7 ounces tuna in brine
1 cup ricotta cheese
1 lemon, zest and juice
1 tablespoon fresh chives
salt
pepper
8 cannelloni tubes
1 medium egg, beaten
1/2 cup cottage cheese
2/3 cup plain yogurt
1 pinch nutmeg
1/2 cup mozzarella cheese, grated

1
Preheat oven to 375*, 10 minutes before cooking. Heat oil in a skillet and cook the green onions and pepper until soft. Remove from the skillet with a slotted draining spoon and place in a large bowl.
2
Drain the tuna, then stir into the green onions and pepper. Beat the ricotta cheese with the lemon zest and juice and the sniped chives until soft and blended. Season to taste with salt and pepper, add the tuna and mix together. If the mixture is still a little stiff, add a little extra lemon juice.
3
With a teaspoon, carefully spoon the mixtures into the cannelloni tubes, then lay the filled tubes in a lightly oiled shallow ovenproof dish. Beat the egg, cottage cheese, plain yogurt, and nutmeg together and pour over the cannelloni. Sprinkle with the grated mozzarella cheese and bake in the pre-heated oven for 15-20 minutes, or until the topping is golden brown and bubbling. Serve immediately.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 green onions, trimmed and finely sliced, 1 red bell pepper, diced, 7 ounces tuna in brine, and more.

Yes, Tuna Cannelloni falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions