02 January 2013,02:50 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 190°C/ 375°F/Gas Mark 5, before cooking.
  • Heat the olive oil in a frying pan and cook the spring onions and pepper until soft. Remove from the pan with a slotted draining spoon and place in large bowl.
  • Drain the tuna, stir into the spring onions and pepper.
  • Blend the ricotta cheese with the lemon zest and juice with the snipped chives, adjust seasoning to taste with salt and pepper and blend until soft.
  • Add to the tuna and mix together. If the mixture is still a little stiff, add a little extra lemon juice.
  • Carefully spoon the mixture into the cannelloni tubes, then lay the filled tubes in a lightly oiled shallow ovenproof dish.
  • Beat the egg, cottage cheese, natural yogurt and nutmeg together and pour over the cannelloni.
  • Sprinkle with the grated mozzarella cheese and bake in the preheated oven for about 20-22 minutes or until the topping is golden brown and bubbling.
  • Serve immediately with a tossed green salad.


  • 250 grams tuna in brine
  • 250 grams tub ricotta cheese
  • 150 grams cottage cheese
  • 150 ml natural yogurt
  • 1 tablespoon Cooking oil
  • 6 spring onions, trimmed and finely sliced
  • 1 sweet red pepper, deseeded and finely chopped
  • Zest and juice of 1 lemon
  • 1 tablespoon freshly snipped chives
  • 8 dried cannelloni tubes
  • 1 medium egg, beaten
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoon mozzarella cheese, grated
  • Tossed green salad, to serve

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