Sweet Potato Cannelloni Stuffed with Tuna and Cheese
Healthy grilled sweet potato cannelloni filled with tuna, tomato, and cilantro, au gratin with cheese.
Time: 12 min · Servings: 1 · Calories: 385 kcal
Ingredients
- 63 g sweet potato
- 60 g egg
- 5 g salt (to taste)
- 2 g pepper (to taste)
- 80 g tuna
- 30 g tomato sauce
- 30 g cheese (to taste)
- 10 g cilantro (to taste)
- 50 g tomato sauce
Method
- Peel the sweet potato and slice it very thinly using a mandoline to make them flexible.
- Beat the egg in a bowl and mix it with the well-drained tuna, chopped cilantro, salt, and pepper.
- Incorporate a portion of the tomato sauce into the tuna mixture to achieve a creamy and homogeneous texture.
- Steam or microwave the sweet potato slices for a few minutes until they are tender and can be rolled without breaking.
- Place a portion of the filling on each sweet potato slice, roll them into cannelloni, and arrange them in an oven-safe dish.
- Cover the cannelloni with the rest of the tomato sauce and cheese, and bake until the cheese is melted and lightly golden.
- Serve the cannelloni hot, garnished with fresh cilantro leaves on top to add freshness to the dish.
Categories: Salads & Vegetable Dishes · All recipes
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