TUNA CANNELLONI

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.