A delicious pasta recipe perfect for summer where the main ingredient is tuna.
- 16 sheets of cannelloni
- 200 gr. of tuna in oil
- 1 spring onion
- 1 tomato
- 3 pickles
- 1 egg
- 1 tablespoon tapenade (black olive puree)
- extra virgin olive oil
Put water to boil in a large saucepan with a pinch of salt. Bring to the boil, add the cannelloni sheets and cook for about 10-12 minutes. Take them out and drain on a clean tea towel.
To make the mayonnaise, put the egg in the bowl of the mixer. Add a pinch of salt, a dash of vinegar and 150 ml. oil (approximately). Enter the mixer arm, keep quiet and give up. When you start to flirt, move it upward and downward movements until completely flirting.
Chop the onion finely and place in a bowl. Add the mayonnaise and crumbled nice. Mix well. Fill the cannelloni and place in a bowl. Chop the dill finely and place in a bowl. Peel the tomatoes, and add diced Picalo.
Add the tablespoon onion tapenade to Sofrito HORTUS. Mix well and spread the mixture over the cannelloni. Serve and garnish with a sprig of parsley.