How are your Christmas preparations going? When planning Christmas menus, I tend to combine freshly made dishes to be served hot with others that can be prepared in advance, so as to avoid those dreaded last-minute panics. Yes, the moments just before when everyone is in the kitchen like the Marx Brothers’ ship’s galley are very fun, but it’s also true that tidying everything, with pots and pans everywhere (and filthy to boot), can be a bit overwhelming.
That’s why I suggest you prepare some delicious cannelloni, with the caveat that instead of serving them hot like aubergine cannelloni stuffed with ricotta, they should be served cold, like smoked salmon cannelloni with pesto. Forget last-minute gratins, the rush, and the heat built up in the kitchen: prepare them in advance, cover well and refrigerate until just before you decorate and serve. You can fill them with whatever you like; for example tuna, as in the ones I’m sharing today. Take note of the recipe and let’s get cracking!
Cold Tuna Cannelloni
Canned tuna is an essential in the kitchen because it allows you to whip up a meal or supper in a flash. It can be cooked, but served cold it’s also absolutely delicious, so that’s one more reason to choose it as the main ingredient for this recipe. If you can pick a high-quality tin, or even albacore, all the better; with that small gesture you’ll already be well ahead and you’ll notice it in the result.
Moreover, if you present the cannelloni in an elegant fashion once they’re made, they’ll be even more welcome by your guests. To do this, sprinkle grated egg yolk over the plate and you’ll see how lovely the contrast is with the green of the olives.
Ingredients
- 15 cannelloni sheets
- 4 hard-boiled eggs
- 150 g tuna
- 120 g sweet corn
- 75 g pitted olives
- Chives, chopped
Preparation
The recipe is very straightforward, so here are the steps for you to read through at leisure. A safe bet for success!
- First, set aside one yolk and grate the rest. Also reserve one olive for decoration and chop the rest.
- Place the tuna, olives, corn and eggs in a bowl. Add two tablespoons of mayonnaise and mix well until everything is to your liking. You can add a little more mayonnaise to keep it juicier.
- Cook the pasta as instructed by the manufacturer. Lay the sheets on a dry cloth and fill them by placing a couple of spoonfuls of filling in each. Roll up carefully, pressing slightly to keep them compact and from falling apart.
- Decorate with the mayonnaise, the reserved grated yolk, the olives and the chives. If you’re not serving it immediately, keep it in the fridge.
As you can see, these cannelloni are an excellent option as a festive starter. They will please both adults and children alike and will let you enjoy these very special days to the full.
