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Summer cannelloni with pickled tuna

Pasta40 minutes3 people240 calories
1/52/53/54/55/5 (44 votes)
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By Mayra Fernandez Joglar

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With this heat turning on the oven would be crazy, so I decided to prepare some summer cannelloni with pickled tuna and save the classics with bechamel for the winter.

This recipe is very easy to prepare, it can also be do in advance and get it ready in the morning. So when we come to lunch or dinner we will have them done.

I recommend that you use tuna in marinade. It has that little bit of vinegar that gives a lot of personality to the dish. They also marry perfectly with the fried green peppers that we have put on top to decorate.

These summer cannelloni do not have béchamel or any other type of sauce, which saves us a lot of Calories.

With these amounts, 9 units come out, so we have prepared 3 servings that we accompany with a complete salad of green leaves ... and we already have the dinner ready!!

Summer cannelloni with pickled tuna

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Some summer cannelloni without bechamel and very easy to make.

  • Mayra Fernandez Joglar
  • Recipe type: pasta
  • Calories: 240
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 50 g of green pepper
  • 1 garlic clove
  • 20 g olive oil
  • 100 g onion
  • 150 g of tomato sauce (see recipe here)
  • 2 small cans of pickled tuna
  • 9 sheets of cannelloni

Preparation

  1. We hydrate the cannelloni sheets following the manufacturer's instructions.

  2. We put the oil in the glass and heat it for 5 minutes, 100º, speed 1.

  3. Meanwhile, we peel and clean the garlic clove and green pepper. Cut the pepper into thin strips and the garlic into slices. When the oil is hot, we put them in the glass and program 10 minutes, varoma temperature, spoon speed, left turn.

  4. After the time, we remove the pepper and garlic well drained. We leave the oil inside the glass.

  5. Add the onion, peeled and cut into large pieces. We bite it during 5 seconds, speed 5. We lower the pieces to the blades and program 5 minutes, 100º, speed 1.

  6. Add the tomato sauce. We cook it for 10 minutes, 100º, speed 1.

  7. Finally, add the well drained tuna. We program 3 minutes, 100º, speed 1 so that all the flavors are integrated.

  8. We distribute the filling between the pasta sheets that we have already prepared. We roll them up and place them in a large dish or directly on the serving plates.

  9. We finish decorating with the fried peppers and garlic that we have reserved.

More information - Thick tomato sauce


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  1.   maria jose said
    ago 8 years

    Hello, very good recipe, but the cannelloni do not go into the oven later? And the tomato that is crushed or fried, thank you very much for helping us to cook

    Reply to maria jose
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello:
      These cannelloni are not baked nor do they have bechamel sauce.
      It is best to make them with homemade tomato sauce but you can also use crushed tomato. In this case, I recommend that you add a little sugar to correct acidity and a pinch of aromatic herbs of your choice to give it your personal touch.

      Greetings and thanks for following us!! 😉

      Reply to Mayra Fernández Joglar
  2.   Elvira said
    ago 6 years

    What are eaten cold?
    Is the pasta good when cold?
    Thank you

    Reply to Elvira