Tuna cannelloni

Ingredients for 2 servings:

• 12 cannelloni
• 1 small onion(s)
• 1 small zucchini (approx. 150 g – 200 g)
• 1 can of tuna
• 1 egg(s)
• 1 package of tomatoes, pureed
• 100 g cheese of your choice (e.g. Parmesan), grated
• salt and pepper
• 50 ml cream
• basil
• oregano
• Thyme
• Garlic

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely dice the onion. Wash and coarsely grate the zucchini. Drain the tuna, if necessary, and then shred it. In a bowl, mix the onion, zucchini, and tuna with the whole egg and 1/2 teaspoon of pepper. Preheat the oven to 200°C. Mix the passata with the cream and season with salt, pepper, basil, oregano, thyme, and garlic (I do this while it’s still cold). Place a few spoonfuls of the sauce in the bottom of a baking dish. Using a teaspoon, fill the cannelloni with the tuna mixture and place them in the tomato sauce. Pour the remaining sauce over the filled cannelloni and sprinkle with grated cheese (e.g. Parmesan). Place in the hot oven and bake for about 30 minutes. Serve hot. Tip: The cannelloni can also be prepared in advance and left to marinate in the refrigerator. This reduces the baking time, but you must also ensure that there is enough liquid in the dish (you may need to add broth or milk).