Tuna, Olive And Roasted Red Pepper Cannelloni

• 3 tablespoons olive oil
• 1 onion small, finely diced
• 1 garlic clove finely diced
• 3 5/8 cups courgette trimmed and finely diced
• 6 1/2 ounces tuna drained
• 2 3/8 cups artichoke hearts drained and finely chopped
• 3 3/8 cups roasted red pepper drained and finely diced
• 7/8 cup creme fraiche
• 6 1/8 tablespoons olive tapenade
• 9/16 pound cannelloni
• 2 1/2 cups cherry tomatoes
• 1 1/8 cups mozzarella sliced
• 2 tablespoons butter
• 2 tablespoons tomato puree
• basil Chopped, to garnish

1. Heat 1 tbsp of the oil in a saucepan, add the onion, garlic and zucchini, then saute for 2-3 mins over a medium heat, stirring. Season then stir in the tuna, artichoke, peppers, sour cream and tapenade.
2. Cook the pasta according to package instructions. Fill the pasta with the tuna mixture. Spread any surplus filling in the bottom of a baking dish then arrange the filled pasta on top.
3. Preheat the oven to 350u0b0F. Heat the remaining 2 tbsp oil in a frying pan, add the tomatoes and saute for 1-2 mins. Arrange the tomatoes and mozzarella on top of the pasta. Add the butter and tomato puree to the frying pan and saute for 1-2 mins. Pour 3/4 cups water into the pan and bring to a boil. Pour the mixture over the pasta then bake for 30-35 mins. Sprinkle with fresh basil before serving.

olive oil, onion, garlic, courgette, tuna, red pepper, crueme fraueeche, olive tapenade, cannelloni, cherry tomatoes, mozzarella sliced, butter, tomato puruee, basil

Taken from www.yummly.com/recipe/Tuna_-Olive-and-Roasted-Red-Pepper-Cannelloni-1410654 (may not work)