Tuna cannelloni

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 1:10 h
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In a dinner among friends, nothing better than this delicious recipe of cannelloni filled with tuna.

Units: Metric (Units: US)


  • 450 grams (1 pound) canned tuna
  • Oregano (to taste)
  • Pepper (to taste)
  • 2 medium ripe tomatoes
  • 1 medium onion
  • Coriander (to taste)
  • 200 grams (7 ounces) cannelloni pasta
  • 2 cloves of garlic
  • 50 ml (1/4 cup) olive oil
  • 200 ml (1/2 pint (236 ml)) whipping cream
  • Grated cheese (to taste)
  • Salt (to taste)
  • For the béchamel sauce:
  • 300 ml (1 1/3 cups) milk
  • 3 tablespoons corn starch flour
  • 1 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)


    Step 1

    1. For the béchamel sauce:
    2. Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.

    Step 2

    1. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.

    Step 3

    1. Drain the tuna, put on a plate and shred it with a fork. Season with pepper and oregano; set aside.

    Step 4

    1. Put the olive oil, chopped onion, chopped garlic and the peeled tomato cut into small pieces in a saucepan and cook over low heat until the tomato starts to break down. Add the tuna with the spices, stir and simmer about 4 to 5 minutes, stirring occasionally. Turn off the heat, sprinkle with chopped coriander and let cool a little.

    Step 5

    1. Meanwhile, mix the cream with the béchamel.

    Step 6

    1. Preheat the oven to 180ºC (350ºF). Fill with a spoon the cannelloni pasta with the tuna.

    Step 7

    1. In the bottom of a rectangular baking dish, pour half the béchamel misture. Place over the top the cannelloni and cover them with the remaining béchamel mixture. Sprinkle with grated cheese and bake for 20 to 25 minutes or until golden.

    Step 8

    1. Turn off the oven and serve.

Tuna cannelloni

Nutrition facts per serving (4 servings)

Calories: 726

Total Fat: 46 g(71%)

Saturated Fat: 16 g(79%)

Cholesterol: 129 mg(43%)

Sodium: 409 mg(17%)

Total Carbohydrate: 38 g(13%)

Protein: 40 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, 4.14 out of 5)


Tuna cannelloni | Food From Portugal

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