Courgette cannelloni with tuna mayonnaise
* 2 medium-sized courgettes
* 150 g tinned tuna
* 50 g mayonnaise
* 4 gherkins
* Handful of pitted green olives
* 4 medium-sized ripe tomatoes
* 2 hardboiled eggs
* Olive oil
* Pinch of salt
Step by StepWash the courgettes and use a peeler to cut them into thin strips lengthways. Put by.
Mix the mayonnaise with the strained tuna and egg yolks to make the filling.
Finely chop the gherkins, egg whites and olives. Put by.
Arrange the courgette strips alongside each other, overlapping a little bit, and put a generous spoonful of the filling on one side. Roll up the courgette strips to make a cannelloni-shaped roll.
Arrange some grated tomato and dressing on a plate, place the courgette cannelloni on top and finish off with the mixture of finely chopped gherkins, egg whites and olives.
Nutritional Tips- You can fill the courgette cannelloni with whatever ingredients you fancy. How about some hummus mixed with turkey or ham and your favourite nuts? Or goat’s cheese with toasted pine nuts or crushed hazelnuts?
- If you like your vegetables well cooked, you can always lightly grill the courgette strips in a frying pan with a few drops of olive oil.
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