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Serves 4


2 cups tuna, drained
1 cup corn niblets, drained
2 tbsp. sunflower oil
1 onion, finely sliced
2 cloves elephant garlic, crushed
2 tbsp. cilantro, finely chopped
1 tbsp. lemon juice
1 tbsp. black pepper
1 cup sour cream
1 cup thick set natural Balkan or Greek yogurt
1 1/2 cups Havarti cheese
cooked plain tortellini to serve
crusty bread to serve
salad of choice to serve


Fry onion, garlic and cilantro in oil. Season with black pepper. Add tuna, corn and lemon juice. Stir vigorously.

Combine sour cream and yogurt. Stir into tuna mixture. Simmer gently and add cheese. Stir constantly until melted. Pour sauce over tortellini. Serve hot with a salad of choice and crusty bread.