A little while ago I committed to link up with Kyrstie’s blog with a recipe for a “Fast Fresh Friday” and I’m back on the cannelloni theme – this time, I decided to use up some of the tuna that has been lurking in my cupboard and knocked up an Italian inspired Tuna Cannelloni.
You will need:
- 250g ricotta cheese
- 20 g parmesan cheese
- a good handful of semi dried tomatoes, chopped
- a handful of fresh flat leaf parsley (from my garden)
- a handful of fresh basil (also from my garden)
- 15 g pine nuts, roasted
- 1 egg, beaten
- 425g tin of tuna in springwater
- squirt of fresh garlic
- bottle of tomato passata
- Latina fresh cannelloni sheets
I mixed all of the ingredients except 10 g parmesan, passata and cannelloni sheets and placed some mixture on a cannelloni sheet (excuse the dodgy photography)
Then poured over the passata and sprinkled with parmesan cheese and parsley/basil.
Then I covered it with foil and baked it for 30 minutes. Then took off the foil and let it go for another 5 minutes (set oven at 180 degrees fan forced)
Here’s the final product – looks pretty tasty! I haven’t eaten it yet – I think it’s best to leave these things for twenty four hours to let the flavours mate!
Nutrition wise – 450 cals 17.2g fat, 34g protein, 40.5g carbs. Produces four big serves
Do you eat canned tuna? Or do you associate it with weird bodybuilding regimes?