You will eat super healthy and delicious with this recipe for tuna-filled eggplant cannelloni, since they are low in carbohydrates and high in protein. This dish is a good option to surprise someone with a special dinner; To prepare them, you can substitute the eggplant for Italian squash and do not forget to gratin them in the oven with mozzarella cheese and the touch of Tomato Puree with Chilpotle Del Fuerte®, which gives them a lot of flavor.

TUNA STUFFED EGGPLANT CANNELLONI

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 5 eggplants
• 4 cups Water
• enough salt, to deflate
• 1 tablespoon vegetable oil
• 1/2 cups onion, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 cup Tomato Puree with Chilpotle Del Fuerte®, 210 grams
• 2 tablespoons serrano pepper
• 1 teaspoon oregano
• 2 cups canned tuna
• 1 cup Puree Condimentado Tomato Puree®
• 1 cup mozzarella cheese
• enough basil, to decorate
• Salad, To accompany

Preparation

Cut thin slices of eggplant and reserve.

In a bowl add the eggplants, water and salt to deflate. Rest for 30 minutes.

In a pan with oil, fry the onion and garlic, add the Tomato Puree with Chilpotle Del Fuerte®, the tuna, the serrano pepper, the oregano, salt and pepper and cook for 15 minutes. Cool

On a board fill the eggplant slices with the tuna and form rolls.

In a frying pan, pour the Del Fuerte® Flavored Tomato Puree, place the eggplant cannelloni, add the mozzarella cheese, oregano and bake until the cheese is au gratin.

Garnish with basil and accompany with salad.

https://us.kiwilimon.com/recipe/fish-and-seafood/tuna/canned-tuna/tuna-stuffed-eggplant-cannelloni