Tuna cannelloni

  • 30 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Tuna cannelloni
  • 1 kilogram kumara, peeled, chopped
  • 1 425 gram can flaked tuna in springwater, drained
  • 1 270 gram jar char-grilled capsicum, drained and chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, crushed
  • 1 700ml passata, plus water to fill
  • 1/2 cup fresh basil leaves, plus extra to garnish
  • 1 200 gram packet instant cannelloni tubes
  • 1/2 cup grated parmesan cheese
  • olive oil, salad, to serve


Tuna cannelloni
  • 1
    Preheat oven to 200°C. Cook kumara in a saucepan of boiling salted water 10-15 minutes, until tender. Drain, mash.
  • 2
    In a bowl, combine 1 1/4 cups mashed kumara, tuna, capsicum, celery and garlic. Season.
  • 3
    In a saucepan, bring passata and water to boil on medium. Season. Stir in basil. Simmer, uncovered, 10 minutes. Spread 1/2 cup over base of a 22cm x 33cm ovenproof dish.
  • 4
    Spoon filling into piping bag. Cut end and pipe filling into tubes. Arrange in layer in dish. Pour remaining tomato sauce over, sprinkle with parmesan, drizzle with olive oil. Bake, covered, 20 minutes, then uncovered, 10-15 minutes. Serve with salad.


A little sugar added to this pasta sauce helps to balance the flavours.

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