Ingredients 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
Preheat your oven to 180°/160° fan forced. Grease a shallow oven proof dish with a little olive oil - I used Corning Ware.
Mix the tuna and the ricotta.
Add the dill and the lemon rind.
Using a small spoon and your fingers, push this mixture into your cannelloni tubes.
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!)
Put a bit of the sauce on the bottom of the prepared dish.
Arrange a layer of the filled cannelloni over the sauce.
Add more sauce and continue layering if you are using a fairly small dish. Mine was one layer as I used a larger baking dish, but either way is fine.
Sprinkle the cheese over the top.
Bake the cannelloni for up to 45 minutes or until the cheese is golden and the cannelloni is cooked and soft.
I served it with my cauliflower and broccoli tabbouleh, but any salad would go well with this.