Cannelloni gevuld met tonijn

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(2 personen)

1 ui
1 eetlepel kappertjes
1 blikje tonijn naturel (nettogewicht ± 200 gr)
80 gr verse roomkaas met kruiden
1 theelepel chilipoeder
zout, peper
1/2 eetlepel boter
10 cannellonipijpjes
1 blikje gepelde tomaatstukjes (nettogewicht ± 400 gr)
100 gr geraspte jong belegen kaas

Verwarm de oven voor op 200°C.
Pel en snipper de ui.
Hak de kappertjes fijn.
Giet de tonijn af en meng de verse roomkaas, de ui, de kappertjes en het
chilipoeder door het visvlees.
Breng op smaak met zout en peper.
Vul de cannellonipijpjes met dit mengsel.
Vet een rechthoekige ovenschaal in en schep 1/3 deel van de tomaatstukjes op de
bodem.
Leg de cannellonipijpjes naast elkaar in de schaal, schep de rest van de
tomaatstukjes erop en strooi de geraspte kaas erover.
Bak de cannelloni in het midden van de oven in ± 25 minuten gaar.
Lekker met wortelsalade met sherryvinaigrette en koriander.