Eggplant Cannelloni Filled with Tuna

Del Fuerte
You will eat super healthy and delicious with this recipe for eggplant cannelloni filled with tuna, as they are low in carbs and high in protein. This dish is a great option to surprise someone with a special dinner; to prepare them, you can substitute the eggplant for zucchini and don’t forget to bake them in the oven with mozzarella cheese and a touch of Del Fuerte® Tomato Puree with Chilpotle, which adds a lot of flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 5 eggplants
  • 4 cups water
  • salt, to sweat
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup Del Fuerte® tomato purée with chipotle chile, 210 grams
  • 2 tablespoons serrano chile
  • 1 teaspoon oregano
  • 2 cups canned tuna
  • 1 cup Del Fuerte® seasoned tomato sauce
  • 1 cup Mozzarella cheese
  • basil, for garnish
  • salad, for serving
Preparation
45 mins
20 mins
Medium
  • Cut thin slices of eggplant and set aside.
  • In a bowl, add the eggplants, water, and salt to sweat. Let it rest for 30 minutes.
  • In a pan with oil, fry the onion and garlic, add the Del Fuerte® Tomato Puree with Chilpotle, the tuna, serrano chili, oregano, salt, and pepper, and cook for 15 minutes. Let it cool.
  • On a board, fill the eggplant slices with tuna and roll them up.
  • In a pan, pour the Del Fuerte® Seasoned Tomato Puree, place the eggplant cannelloni, add mozzarella cheese, oregano, and bake until the cheese is melted.
  • Garnish with basil and serve with salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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