Tuna and capers are stirred into a chunky tomato sauce and then stuffed into cannelloni. They are topped with tomato sauce and cheese and baked until bubbly and golden.

This recipe comes from a German magazine called "Lust auf Genuss", January 2012 issue.

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Name: Tuna Stuffed Cannelloni
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: German
Ingredients: 16 ounces Tuna fish (packed in water) drained; 1 small Onion finely chopped; 1 clove Garlic minced; 1 tablespoon Olive oil; 1 can (28 oz) peeled tomatoes crushed with juice; 2 ounces Capers from a glass jar; 1 small bunch Fresh parsley minced; 1-2 tablespoon Butter for greasing casserole; 2 1/2 ounces Grated Pecorino Cheese; 2 ounces Emmental or Gouda Cheese shredded; Salt and pepper to taste; 12 large cannelloni rolls

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INGREDIENTS

16 ounces Tuna fish (packed in water) ; drained
1 small Onion ; finely chopped
1 clove Garlic ; minced
1 tablespoon Olive oil
1 can (28 oz) peeled tomatoes ; crushed with juice
2 ounces Capers ; from a glass jar
1 small bunch Fresh parsley ; minced
1-2 tablespoon Butter ; for greasing casserole
2 1/2 ounces Grated Pecorino Cheese
2 ounces Emmental or Gouda Cheese ; shredded
Salt and pepper to taste
12 large cannelloni rolls

Servings

INSTRUCTIONS

1. Preheat oven to 375 degrees and grease a casserole with butter.

2. Heat olive oil in a medium pot over medium heat and add onions and garlic. Simmer for 2 minutes. Add crushed tomatoes and simmer for 15 minutes, occassionally stirring.

3. Remove sauce from heat and add capers and tuna. Season with salt, pepper, and half the parsley (the other half is for garnishing).

4. Fill cannelloni rolls with tuna sauceand line in casserole. Add the rest of the sauce on top of the stuffed cannelloni. Cover casserole with aluminum foil and bake for 40 minutes, or till the nudels are tender.

5. Remove cannelloni from oven, uncover, and top with shredded cheese. Bake uncovered for another 10 minutes, or till the cheese is melted and golden in colour.

6. Garnish with remainder parsley and serve with a fresh salad or white crusty bread.

NOTES

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Tuna Stuffed Cannelloni

16 ounces Tuna fish (packed in water) drained
1 small Onion finely chopped
1 clove Garlic minced
1 tablespoon Olive oil
1 can (28 oz) peeled tomatoes crushed with juice
2 ounces Capers from a glass jar
1 small bunch Fresh parsley minced
1-2 tablespoon Butter for greasing casserole
2 1/2 ounces Grated Pecorino Cheese
2 ounces Emmental or Gouda Cheese shredded
 Salt and pepper to taste
12 large cannelloni rolls

1. Preheat oven to 375 degrees and grease a casserole with butter.

2. Heat olive oil in a medium pot over medium heat and add onions and garlic. Simmer for 2 minutes. Add crushed tomatoes and simmer for 15 minutes, occassionally stirring.

3. Remove sauce from heat and add capers and tuna. Season with salt, pepper, and half the parsley (the other half is for garnishing).

5. Remove cannelloni from oven, uncover, and top with shredded cheese. Bake uncovered for another 10 minutes, or till the cheese is melted and golden in colour.

6. Garnish with remainder parsley and serve with a fresh salad or white crusty bread.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 6 Servings

Calories: 63
Calories from Fat: 36 (57%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 10.4mg		3 %
Sodium 487.1mg		17 %
Potassium 37.6mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.7g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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