Tuna, Olive And Roasted Red Pepper Cannelloni Recipe

Name: Tuna, Olive And Roasted Red Pepper Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 None small onion, finely diced; 1 None garlic clove, finely diced; 450 g courgette, trimmed and finely diced; 185 g can tuna, drained; 400 g can artichoke hearts, drained and finely chopped; 480 g jar roasted red pepper, drained and finely diced; 200 g creme fraiche; 100 g olive tapenade; 250 g cannelloni; 400 g cherry tomatoes; 125 g mozzarella, sliced; 2 tbsp butter; 2 tbsp tomato puree; None None Chopped basil, to garnish

Servings: persons

3 tbsp olive oil
1 None small onion, finely diced
1 None garlic clove, finely diced
450 g courgette, trimmed and finely diced
185 g can tuna, drained
400 g can artichoke hearts, drained and finely chopped
480 g jar roasted red pepper, drained and finely diced
200 g creme fraiche
100 g olive tapenade
250 g cannelloni
400 g cherry tomatoes
125 g mozzarella, sliced
2 tbsp butter
2 tbsp tomato puree
None None Chopped basil, to garnish

1
Heat 1 tbsp of the oil in a saucepan, add the onion, garlic and zucchini, then saute for 2-3 mins over a medium heat, stirring. Season then stir in the tuna, artichoke, peppers, sour cream and tapenade.
2
Cook the pasta according to package instructions. Fill the pasta with the tuna mixture. Spread any surplus filling in the bottom of a baking dish then arrange the filled pasta on top.
3
Preheat the oven to 350u00b0F. Heat the remaining 2 tbsp oil in a frying pan, add the tomatoes and saute for 1-2 mins. Arrange the tomatoes and mozzarella on top of the pasta. Add the butter and tomato puree to the frying pan and saute for 1-2 mins. Pour 3/4 cups water into the pan and bring to a boil. Pour the mixture over the pasta then bake for 30-35 mins. Sprinkle with fresh basil before serving.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, 1 None small onion, finely diced, 1 None garlic clove, finely diced, 450 g courgette, trimmed and finely diced, and more.

Yes, Tuna, Olive And Roasted Red Pepper 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.

Tuna, Olive And Roasted Red Pepper Cannelloni

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