Tuna Cannelloni with Béchamel Sauce

Tomy Nikolakakos
Delicious tuna-filled cannelloni with béchamel sauce. Perfect for a nice meal with family or friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1 package cannelloni pasta
  • 2 cans canned tuna in water
  • 4 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 1/2 green bell peppers, finely chopped
  • 1 1/2 cups cow's milk
  • 150 grams Manchego cheese, grated
  • 4 egg yolks
  • olive oil
  • 30 grams fresh parsley, finely chopped
  • 30 grams basil, finely chopped
  • salt, to taste
  • pepper, to taste
  • pickled chiles, finely chopped
  • 1/2 cups sour cream
Preparation
30 mins
10 mins
Low
  • Place the cannelloni in boiling water, with a pinch of salt and olive oil. Leave them in the water until they soften.
  • In a pot, mix the milk, cream, and cheese over low heat and let it thicken. Add the egg yolks off the heat and let it thicken. Season with salt and pepper.
  • In a pan with oil, sauté the onion, bell pepper, and chilies. Add the tuna and tomato. Let it reduce for 5 minutes and season. Remove from heat, let cool, and add the parsley.
  • Fill the cannelloni and place them in a greased baking dish. Pour the sauce over them, and sprinkle grated cheese on top along with the basil.
  • Put in the oven at 175|C until the cheese is gratin.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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