Ingredients

450 grams canned tuna

Oregano (to taste)

2 medium ripe tomatoes

1 medium onion

200 grams  of cannelloni pasta

2 cloves of garlic

50 ml (1/4 cup) olive oil

200 ml (236 ml)) whipping cream

125 grams of grated cheese

Salt (to taste)

300 ml (1 1/3 cups) béchamel sauce]

Method

Drain the tuna and shred it with a fork; set aside.

Put 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.

Put the tuna cannelloni on a baking dish and cover it 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.