A recipe for cold cannelloni filled with pickled tuna, white beans, carrots, peas, and lettuce. The cannelloni are rolled up lasagna sheets filled with the mixture of cooked vegetables, tuna, and beans. They are served drizzled with the reserved pickling liquid from the tuna and garnished with parsley. A light and refreshing dish that can be made even lighter by substituting white beans with diced tomatoes.
- 8 lasagna sheets
- 160 grams of pickled tuna
- 150 grams of cooked white beans
- 2 carrots
- 2 sprigs of parsley
- 100 grams of frozen peas
- salt
- lettuce leaves
Cook the lasagna sheets in a pot of salted water according to package instructions. Drain and lay them out on a cloth.
Peel, wash, and dice the carrots. Cook them along with the peas (still frozen) in a pot of salted water for 6-7 minutes. Drain well.
Drain the pickled tuna, reserving the pickling liquid, and flake it. Mix the cooked vegetables with the rinsed and drained white beans, tuna, and thinly sliced lettuce.
Spread the mixture onto the lasagna sheets and roll them up. Serve the cannelloni drizzled with a little of the reserved pickling liquid and sprinkled with washed and chopped parsley.