Going to invite your friends to dinner and don't know what to do? Prepare this delicious tuna cannelloni recipe, it's one of those recipes that everyone usually likes...
HOW TO PREPARE TUNA CANNELLONI:
For the béchamel sauce: 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.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Place the olive oil, chopped onion, chopped garlic, the peeled tomato cut into small pieces and the oregano in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna, stir and cook for about 4 to 5 minutes. Turn off the heat and let cool a little.
Meanwhile, in a bowl mix the cream and the béchamel sauce.
Fill with a spoon the cannelloni pasta with the tuna mixture. Place the tuna cannelloni on a baking dish
and cover with the béchamel and cream mixture. Sprinkle with grated cheese
and bake until golden, about 30 to 35 minutes. Turn off the oven and serve.
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Loading...Ingredients
- 450 grams (1 pound) canned tuna
- Oregano (to taste)
- 2 medium ripe tomatoes
- 1 medium onion
- 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
- 125 grams (4 1/2 ounces) grated cheese
- Salt (to taste)
- 300 ml (1 1/3 cups) milk
- 3 tablespoons corn starch flour
- 1 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
For the béchamel sauce:
Directions
- For the béchamel sauce:
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. - 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.
- Drain the tuna and shred it with a fork; set aside.
- Place the olive oil, chopped onion, chopped garlic, the peeled tomato cut into small pieces and the oregano in a saucepan and cook over low heat until the tomato starts to break down, stirring occasionally. Add the tuna, stir and cook for about 4 to 5 minutes, stirring occasionally. Turn off the heat and let cool a little.
- Meanwhile, in a bowl mix the cream and the béchamel sauce.
- Preheat the oven to 180ºC (350ºF).
- Fill with a spoon the cannelloni pasta with the tuna mixture.
- Place the tuna cannelloni on a baking dish and cover with the béchamel and cream mixture. Sprinkle with grated cheese and bake until golden, about 30 to 35 minutes.
- Turn off the oven and serve.
