Southern Bluefin Tuna Chilli Cannelloni

How you store it

Ideally just filletted and skinned and chilled in the fridge for up to 24 hours, however snap frozen in meal sized chuncks in freezer bags is also good.

How you prep it

Fillet and skin and cut into small chunks.

How you cook it

Fry tuna in some good quality olive oil in a pan and season with salt and pepper. When cooked, transfer from pan to a mixing bowl and break up with a fork. Add 2 chopped hot chillies, 2 chopped spring onions, 1/2 squeezed lemon and 1/4 cup more olive oil to lubricate. Allow mix to chill in fridge (approx 1 hour min) before adding generous amount (probably 1 large tub) of sour cream and mix together. Spoon mix into cannelloni tubes and lay in lasagne type dish. Pour over top 1 tin of chopped tomatoes (seasoned with salt and pepper, herbs etc.) and sprinkle top with shredded tasty cheese. Bake uncovered in 180deg oven for approx. 1 hour or until golden on top.

How you serve it

Serve with steamed vegies or salad.

How it makes your fish As Good As GOLD

The tuna is mouthwateringly moist and tasty, everyone will love this dish