Recipe: Tuna, Capsicum and Zuchinni Cannelloni

From the San Remo website.

Tastes great!

• Instant Cannelloni Tubes, about a dozen.
  
• Filling
  • Tuna in Brine, 425g can
    
  • Capsicums, 2 medium, finely diced
    
  • Zucchini, 1 small, finely diced
    
  • Plain flour, 2 tbsp
    
  • Butter, 2 tbsp
• Sauce
  • Tomato puree, 425g can
    
  • Ground basil leaves, 1 tsp
    
  • Olive oil, 2 tbsp
    
  • Salt, 1 tsp
    
  • Ground black pepper, pinch
    
  • Cream, ½ cup (optional)
• Topping
  • Chopped parsley, 2 tbsp
    
  • Grated mozzarella cheese, 3/4 cup

• Preheat oven to 200ºC
  
• Make Filling
  • In a large frying pan heat butter, add capsicums and zucchini and cook at a moderate heat.
    
  • When the vegetables are cooked, add plain flour and cook well (until golden brown) stirring constantly.
    
  • Add tuna and brine, stir in with vegetables until the mixture is thick.
    
  • Set aside to cool.
• Fill Cannelloni tubes with mixture (a teaspoon can be used).
  
• Make sauce.
  • Heat oil in a frying pan, add tomato puree, basil, salt and pepper and bring to boil.
    
  • Remove from heat.
• Put it together
  • In a greased baking dish cover bottom with sauce.
    
  • Place filled Cannelloni side by side in dish.
    
  • Cover with remaining sauce, and if desired thick cream
    
  • Top with parsley and then mozzarella cheese.
• Bake in oven at 200ºC for 25-35 minutes (test by pricking with skewer).