Tuna and Green Olive Cannelloni

Cook time 1 hour
Servings 4


1 tbs. olive oil
1 clove garlic, bruised
1 400g can of crushed tomatoes
1 700g jar tomato puree
6 basil leaves
Salt and pepper

10-12 San Remo cannelloni shells

425g can of tuna in oil, drained
250g of fresh ricotta
¼ cup freshly grated Parmesan
1 tbs. capers
½ cup green olives, pitted and finely chopped
2 cups of baby spinach, wilted and finely chopped
Zest of 1 lemon
Juice of ½ lemon
1 egg

1 cup tasty cheese, grated

Tuna and Green Olive Cannelloni


For the tomato sauce, heat oil in a pot. Add the whole garlic clove and cook for a 30 seconds to infuse the oil. Add the crush tomatoes and cook off for two minutes. Now add the tomato puree, 6 basil leaves, salt and pepper and bring to the boil. Turn the heat down and simmer for 20 minutes.

Pre heat the oven to 190C.

For the filling place all ingredients into a blender or food processor and pulse three or four times. Place the filling into a piping bag and pipe into the cannellini shells.

Grease an oven proof-baking dish with a little oil. Pour half of the tomato sauce in. Now nestle the cannellini side by side in the sauce. Pour the remaining sauce on top of this. Sprinkle with the cheese and bake in the oven for 25-30 minutes.