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AUBERGINE AND TUNA CANNELLONI

Try this healthy version with tuna
READY IN

30 minutes

COOKING TIME

20 minutes

PREP TIME

10 minutes

SERVES

2 people

ingredients

  • 1 large aubergine
  • 2 tins Ortiz Yellowfin Tuna in Olive Oil 112g
IN STOCK
  • 6 tbsp Brindisa Sofrito Tomato and Onion sauce
IN STOCK
  • 4 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 30g plain flour
  • 200ml milk
  • pinch of salt
  • pinch of black pepper
  • pinch of nutmeg

METHOD

  1. Pre-heat oven to 210°C.
  2. Slice the aubergine thinly and griddle until golden; set aside.
  3. Meanwhile break up the tuna and combine with the Brindisa Sofrito.
  4. When the aubergine slices are ready, spoon some of the mixture onto the widest end, then roll the aubergine slice over the mixture to form the cannelloni so that the narrow ends up on the outside.
  5. Place the cannelloni in a baking tray with the narrow side down so they don’t open.
  6. Prepare a light bechamel sauce in a pan by mixing olive oil and flour to make a roux and then adding the milk, little by little, until you have the right consistency. Season with the salt, black pepper and nutmeg and pour over the cannelloni.
  7. Bake until done - about 15 minutes.

ingredients

  • 1 large aubergine
  • 2 tins Ortiz Yellowfin Tuna in Olive Oil 112g
IN STOCK
  • 6 tbsp Brindisa Sofrito Tomato and Onion sauce
IN STOCK
  • 4 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 30g plain flour
  • 200ml milk
  • pinch of salt
  • pinch of black pepper
  • pinch of nutmeg
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