Tuna Cannelloni with Vegetables

McCormick®
Try this recipe for tuna cannelloni with vegetables, as it is ideal for this Lent. The cannelloni are filled with tuna, potato, and carrot, then covered with a creamy sauce made with McCORMICK® light Mayonnaise and also topped with mozzarella cheese, your whole family will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 package cannelloni pasta
  • water
  • salt
  • 1 tablespoon olive oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups celery, finely chopped
  • 1 cup carrot, cut into small cubes
  • 1 cup potato, cut into small cubes
  • 1 cup tomato sauce, for pasta
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 3 cups canned tuna, drained
  • 1/4 cups pitted olives, sliced
  • salt
  • pepper
  • 5 tablespoons McCORMICK® light mayonnaise, for the creamy sauce (425 g)
  • 1/2 cups Mozzarella cheese, shredded
  • 1 1/2 cups whipping cream, for the creamy sauce
  • Mozzarella cheese, shredded
  • chives, for garnish
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 180 °C.
  • Heat water in a medium pot and when it starts boiling, add salt, the cannelloni, and cook for 5 minutes on high heat, then drain and set aside.
  • For the filling: heat oil and sauté the onion with the garlic, carrot, and potato for 5 minutes, then add the tomato sauce, thyme, and oregano.
  • Add the tuna and olives, let cook for 10 minutes, season with salt and pepper. Set aside.
  • For the creamy sauce: add McCORMICK® light Mayonnaise with the whipping cream in a saucepan over low heat, once hot add the cheese, mix and remove from heat. Set aside.
  • Fill the cannelloni with the tuna mixture, place them in a medium baking dish, cover with the creamy sauce and mozzarella cheese, and bake at 180 °C for 10 minutes.
  • Serve the tuna cannelloni with vegetables and garnish with the chives.

Nutritional Information

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