Tuna Cannelloni Recipes
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
TUNA CANNELLONI
Make and share this Tuna Cannelloni recipe from Food.com.
Provided by Burgundy Damsel
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375*, 10 minutes before cooking. Heat oil in a skillet and cook the green onions and pepper until soft. Remove from the skillet with a slotted draining spoon and place in a large bowl.
- Drain the tuna, then stir into the green onions and pepper. Beat the ricotta cheese with the lemon zest and juice and the sniped chives until soft and blended. Season to taste with salt and pepper, add the tuna and mix together. If the mixture is still a little stiff, add a little extra lemon juice.
- With a teaspoon, carefully spoon the mixtures into the cannelloni tubes, then lay the filled tubes in a lightly oiled shallow ovenproof dish. Beat the egg, cottage cheese, plain yogurt, and nutmeg together and pour over the cannelloni. Sprinkle with the grated mozzarella cheese and bake in the pre-heated oven for 15-20 minutes, or until the topping is golden brown and bubbling. Serve immediately.
Nutrition Facts : Calories 364.6, Fat 22.3, SaturatedFat 9.8, Cholesterol 102.1, Sodium 450.5, Carbohydrate 9.9, Fiber 1.6, Sugar 5.1, Protein 31.1
MEDITERRANEAN TUNA CAPELLINI
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
- Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
- Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.
Nutrition Facts : Calories 410.1 calories, Carbohydrate 53.1 g, Cholesterol 9.7 mg, Fat 15.4 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 2.8 g, Sodium 602.7 mg, Sugar 1.4 g
TUNA STUFFED CANNELLONI
Make and share this Tuna Stuffed Cannelloni recipe from Food.com.
Provided by Candace Michelle
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the ricotta, tuna, scallions, red bell pepper, salt, and pepper. Divide the mixture among the cannelloni tubes.
- Put half of the tomatoes in a shallow casserole dish. Lay the cannelloni on top, then cover with remaining tomatoes and juice.
- Cover the dish with aluminum foil and cook in 375 degree oven for 35 minutes or until tender. You can also microwave this on medium for 15 minutes.
- Serve with parmesan cheese.
Nutrition Facts : Calories 244.2, Fat 9.9, SaturatedFat 5.6, Cholesterol 52.2, Sodium 677, Carbohydrate 19.5, Fiber 4.5, Sugar 9.8, Protein 21.3
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