This time I bought proper cannelloni instead of the usual lasagne sheets that I buy and fill.
Mixing tuna and ricotta is a bit different to the normal cheese and spinach and the tomato base worked well with this.
: 30 minutes
: 45 minutes
425 g tin tuna in spring water, drained
250 g ricotta cheese
1 tbsp dill, chopped
Lemon rind, grated
About 16 Cannelloni shells
For the tomato Sauce
440 g can tomatoes
1 garlic clove
½ cup dry white wine
1 tsp basil, dried
For the topping
½ cup cheese - I used Mozzarella
For the sauce
Put the tomatoes in a food processor with the garlic, white wine and basil, and puree until smooth (My blender blew up so I could not do this however, it does need to be done as it needs the liquid it produces as against the small pieces!)
YOURS should not have lumps of tomato
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