Tuna Cannelloni

Ingredients for 2 servings:

• 12 cannelloni
• 1 onion(s), very finely chopped
• 2 cloves garlic, finely chopped
• 450 ml tomato(s), pureed
• 1 pinch(s) of salt and pepper
• 0.33 can herbs, Italian, frozen
• 20 g butter
• olive oil
• 12 olives, pitted, finely chopped
• 2 cans of tuna in oil
• 1 cup crème fraîche
• 50 ml tomato(s), strained
• 0.33 can herbs, Italian, frozen
• 1 handful of freshly grated Parmesan cheese
• 150 g Emmental cheese, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

baked cannelloni with creamy tuna filling

For the tomato sauce: Finely chop the onion and garlic, fry 5/6 of the onion and garlic in olive oil. Then add the passata, Italian herbs, and knob of butter. Bring to a simmer while stirring, and season with salt and pepper. For the tuna filling: Place the tuna in a suitable bowl and chop it up. Stir in the finely chopped olives and the remaining onion. Then stir in the cup of crème fraîche. Finally, add the Italian herbs, Parmesan cheese, and 50 ml of passata. Stir vigorously again until the filling is nice and creamy. Season with salt and pepper. Grease a suitable dish with butter. Then fill the cannelloni with the tuna passata and place them next to each other. Pour the tomato sauce over the cannelloni and sprinkle with Emmental cheese. Let everything rest in the refrigerator for about two hours. Then bake at 180°C (fan oven) until the cheese is crispy. This takes about 40 minutes.