Recipe of the month: Tuna Cannelloni
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.
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