Tuna Cannelloni
Generously filled with White Germon Tuna Rillettes and zucchini, these cannelloni are topped with a basil tomato sauce. A rich and comforting dish that’s impossible to resist !
For
4 persons
Préparation
30 minutes
Cooking
35 minutes
Ingrédients
- 12 cannelloni tubes
- 2 pots of Groix & Nature White Germon Tuna Rillettes
- 250 g ricotta
- 1 zucchini (about 200 g)
- 1 shallot
- 1 unwaxed lemon
- 30 g grated Parmesan
- 2 tbsp olive oil
- 10 basil leaves
- 400 g chopped tomatoes
- 1 small garlic clove
- 1 tsp dried oregano
- Salt
- Freshly ground black pepper
Préparation
1. Prepare the zucchini
- Grate the zucchini and finely chop the shallot.
- Heat 1 tbsp of olive oil in a pan and cook the garlic for 2 minutes.
- Add the zucchini and cook for 5 to 6 minutes, until the excess moisture has evaporated. Season with pepper and set aside to cool slightly.
2. Filling
- Mix the White Germon tuna rillettes with the ricotta.
- Add the zucchini, the zest of half a lemon and the chopped basil.
- Mix until you obtain a smooth and creamy filling.
3. Tomato sauce
- Sauté the garlic in 1 tbsp of olive oil.
- Add the chopped tomatoes and oregano. Simmer over low heat for 10 minutes.
- Add a few basil leaves.
4. Fill and bake the cannelloni
- Spread a little tomato sauce over the bottom of a baking dish.
- Fill the cannelloni with the tuna mixture and arrange them in the dish.
- Cover with the remaining tomato sauce and sprinkle with grated Parmesan.
- Cover and bake for 35 minutes at 180°C (350°F).
- Let rest for 5 minutes before serving.
Serving
Serve three cannelloni per person with a little tomato sauce. Garnish with a few fresh basil leaves, a drizzle of olive oil and some lemon zest.
