PREPARATION

Preheat oven to 200°C.
Chop shallot finely and fry in a pan with olive oil. Add washed and chopped spinach and bake shortly together. Take it from the heat, add the tuna from the cane, mix well and season with salt and pepper.

Fill the cannelloni with prepared mixture. Grease the ovenproof dish with olive oil and at the bottom give a layer of tomatoes. Put the cannelloni on top of tomatoes and cover them with the rest of the tomatoes. Sprinkle the whole thing with parmesan and put in the oven for approx. 15-20 minutes.

Serve with cider or a glass of white wine.