Best Tuna Cannelloni Recipes

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TUNA CANNELLONI



Tuna Cannelloni image

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

1 tablespoon olive oil
6 green onions, trimmed and finely sliced
1 red bell pepper, diced
7 ounces tuna in brine
1 cup ricotta cheese
1 lemon, zest and juice
1 tablespoon fresh chives
salt
pepper
8 cannelloni tubes
1 medium egg, beaten
1/2 cup cottage cheese
2/3 cup plain yogurt
1 pinch nutmeg
1/2 cup mozzarella cheese, grated

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

TUNA STUFFED CANNELLONI



Tuna Stuffed Cannelloni image

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

1 cup ricotta cheese
7 ounces canned tuna, drained
1 bunch scallion, finely chopped
1 red bell pepper, finely chopped
16 -20 quick cooking cannelloni tubes
1 3/4 lbs tomatoes with juice, diced
freshly grated parmesan cheese
salt & pepper

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

MEDITERRANEAN TUNA CAPELLINI



Mediterranean Tuna Capellini image

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

Provided by thedailygourmet

Categories     Seafood     Fish     Tuna

Time 25m

Yield 6

Number Of Ingredients 10

1 pound capellini pasta
3 lemons, zested and juiced
¼ cup extra-virgin olive oil
½ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
½ teaspoon salt
1 pinch crushed red pepper flakes, or to taste
1 (5 ounce) can tuna packed in oil
½ (15.5 ounce) can cannellini beans, drained and rinsed

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

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