For 4 people:
8 pasta sheets
5 large cans of light tuna in olive oil
1 kg of red peppers
PreparationBoil the pasta in plenty of salty water, leave it to cool on a cloth and keep for later.
Separately, mash the light tuna in olive oil into a paste, mixing it with its own oil and with a bit of the mashed potatoes. Fill the cannelloni with this mixture, and place on a serving dish.
Roast the peppers slightly in the oven, take them out, leave them to cool, remove the skin from them and clean them up afterwards. Mash them down to a purée and add a bit of olive oil. Stir to bind the cold sauce.
Fill the cannelloni with this sauce and serve them cold.