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 tablespoons olive oil; 1 onion small, finely diced; 1 garlic clove finely diced; 3 5/8 cups courgette trimmed and finely diced; 6 1/2 ounces tuna drained; 2 3/8 cups artichoke hearts drained and finely chopped; 3 3/8 cups roasted red pepper drained and finely diced; 7/8 cup creme fraiche; 6 1/8 tablespoons olive tapenade; 9/16 pound cannelloni; 2 1/2 cups cherry tomatoes; 1 1/8 cups mozzarella sliced; 2 tablespoons butter; 2 tablespoons tomato puree; basil Chopped, to garnish

Servings: persons

3 tablespoons olive oil
1 onion small, finely diced
1 garlic clove finely diced
3 5/8 cups courgette trimmed and finely diced
6 1/2 ounces tuna drained
2 3/8 cups artichoke hearts drained and finely chopped
3 3/8 cups roasted red pepper drained and finely diced
7/8 cup creme fraiche
6 1/8 tablespoons olive tapenade
9/16 pound cannelloni
2 1/2 cups cherry tomatoes
1 1/8 cups mozzarella sliced
2 tablespoons butter
2 tablespoons tomato puree
basil Chopped, 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.

430

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 tablespoons olive oil, 1 onion small, finely diced, 1 garlic clove finely diced, 3 5/8 cups 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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