Difficulty: Easy - for beginners
6 uncooked manicotti pasta shells
1 lemon, divided
2 cans (5 oz or 170 g each) very low-sodium solid white albacore tuna in water, drained
1/2 cup (125 mL) light mayonnaise
1/4 cup (50 mL) chopped fresh parsley, divided
1/4 small red onion, finely chopped
3 tbsp (45 mL) capers, drained, divided
1 tsp (5 mL) coarsely ground black pepper, divided
3 medium vine-ripened tomatoes
1. Cook pasta shells according to package directions, omitting salt and oil and cooking an additional 1-2 minutes or until pasta is completely tender. Using Chefâ€™s Tongs, carefully transfer pasta to large Colander and gently rinse under cold water. Set aside
2. Meanwhile, for filling, zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL); set aside. Combine zest, tuna, mayonnaise, 2 tbsp (30 mL) of the parsley, onion, 1 tbsp (15 mL) of the capers and 1/2 tsp (2 mL) of the black pepper in Classic Batter Bowl; mix well. Spoon filling into large resealable plastic bag; set aside.
3. For relish, core and seed tomatoes using Core & More. Finely dice tomatoes using Chef's Knife. Combine tomatoes, lemon juice, remaining 2 tbsp (30 mL) parsley, remaining 2 tbsp (30 mL) capers and remaining 1/2 tsp (2 mL) black pepper in Small Batter Bowl; mix well.
4. To assemble cannelloni, trim corner of bag containing filling using Professional Shears. Pipe filling into pasta shells. Serve cannelloni with relish.
Yield: 6 servings
Nutrients per serving: Calories 170, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 18 g, Fiber 2 g, Protein 14 g
U.S. Diabetic exchanges per serving: 1 starch, 1/2 vegetable, 1 1/2 low-fat meat (1 carb)
Cook's Tips: When purchasing manicotti shells, check to make sure they are not broken.