Thursday, May 26, 2011

Tuna Cannelloni with Tomato-Caper Relish

I'm always trying to find new ways to prepare tuna.  I thought this was an interesting way to present tuna salad.  The addition of fresh lemon zest and capers turns simple tuna into something fresh and delicious!  I was going to add some crackers on the plate as part of the presentation, but decided to add garlic toast points - you have to look twice at the photo - you might think it was baked manicotti!

Tuna Cannelloni with Tomato-Caper Relish
  • 6 uncooked manicotti pasta shells
  • 1 lemon, divided
  • 2 cans tuna (I used one solid white and one light) in water, drained
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley, divided
  • 1/4 small red onion, finely minced
  • 3 Tbsp. capers, drained, divided
  • 1 tsp. coarsely ground black pepper, divided
  • 3 medium vine-ripened tomatoes
Cook pasta shells according to package directions, omitting salt and cook an additional 1-2 minutes more than package directs, or until pasta is completely tender.  Transfer pasta to large colander and gently rinse under cold water.  Set aside.

For filling, zest lemon to measure 1 tsp.  Juice lemon to measure 1 Tbsp.  Combine zest, tuna, mayonnaise, 2 Tbsp. parsley, onion, 1 Tbsp. of the capers and 1/2 tsp. black pepper; mix well.  Spoon filling into large zip-lock bag; chill.

For relish, core and seed tomatoes and finely dice.  Combine tomatoes, lemon juice, remaining 2 Tbsp. parsley, remaining 2 Tbsp. capers and remaining 1/2 tsp. black pepper.  Mix well and chill until ready to assemble cannelloni.

Trim corner of bag containing filling and pipe into pasta shells.  Serve with relish and garlic toast points or crackers.

This would make a great summer lunch!

~Adapted from The Pampered Chef
Cooks Tip:  When purchasing manicotti shells, check to make sure they are not broken.


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