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A classic that never fails: cannelloni stuffed with tuna with tomato. Children and adults are going to leave empty plates, you'll see !! Because they are cannelloni with a very pleasant texture for children and with a lot of flavor. Besides being a super healthy dish, it is very easy to prepare. It does not have a great preparation, the only peculiarity is that it is not a quick dish, but we will not have much to do, just let the tuna and tomato cook for 45 minutes over low heat to make a very creamy sham and with great concentration of flavors.
It is a good time for you to take advantage and make a good amount of cannelloni, so you can freeze them and have them ready for any day of the week. They are also perfect for transporting in a tupperware.
Tuna cannelloni with tomato
Classic tuna cannelloni with tomato, the favorites of children and the elderly. Easy, healthy and spread a lot. They are perfect to freeze or prepare in advance.
- Irene Arcas
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 375
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 1 package pasta for cannelloni
- 160-200 g canned tuna (approx 2 small cans)
- ½ Onion
- 2 cloves of garlic
- 3 boiled eggs (be careful if you are going to freeze the cannelloni, do not use them, since the egg does not freeze well)
- 50 g of olive oil (if you use tuna in olive oil, you can take advantage of the oil in the can)
- 400 g of tomato paste
- 100 g of grated cheese
- Pepper (do not abuse if they are going to eat children)
- Sal Island
- 1 / 2 teaspoon of sugar
For the bechamel sauce:
- 20 g butter or olive oil
- 500 ml of milk
- 40 g flour
- shawl
- pepper
- nutmeg
Preparation
Chop the onion and garlic.
We put the oil from one of the tuna cans in a pot, the other we discard. Add the onion and minced garlic, a pinch of salt and sauté over low heat until the onion is transparent (approx 10 minutes).
Now add the 2 cans of tuna and sauté, crushing the tuna well with a paddle for 1 minute.
Add the crushed tomato, add salt and 1/2 teaspoon of sugar. We can put a little oregano if we like it too.
We cover the pot and let it cook for a few 45 minutes over very low heat, Stirring occasionally. The last 5 minutes, we uncover the pot so that the tomato water evaporates.
In the same pot or in another container, with the help of a mixer, we crush it a little. There does not have to be a paté, I like the tuna pieces to be noticed. So we just give the blades a few random blows to integrate the ingredients.
We add the chopped boiled eggs.
We follow the manufacturer's instructions to cook the pasta, putting a pot with plenty of salted water and adding the plates one by one. We cook them for the time indicated on the package and remove them on a cloth separated from each other.
Prepare a baking dish spread with butter or margarine on the base.
With the help of a board, we put a plate of cannelloni and the filling in the middle. We roll it up carefully and put it in the source with the closure down.
In a pot we put the butter and when it falls apart we add the flour. We toast it over medium heat for 1 minute and add the milk little by little.
We are stirring with the help of some rods so that lumps do not form. We keep stirring while it cooks.
We add the salt, pepper and nutmeg.
After 7-10 minutes, it will have thickened and we can remove it from the heat.
We add this bechamel over the cannelloni that we had already placed in the source and we put grated cheese on top.
Bake at 200º for 15 minutes or until the cheese has browned.
We wait 5 minutes before cutting the cannelloni to serve.
