Sac Medina

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Sac Medina

Tuna Cannelloni with Mango Sauce

30 mins

40 mins

Half

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Sac Medina

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If you are daring in the flavors and you like the exotic, this recipe will surprise you a lot, it is the perfect bittersweet mixture. Get out of the routine use of tuna in salty saucers and venture with this sweet idea of fresh tuna, herbs, caramelized onions, cheese and mango sauce.

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Ingredients

4 portions

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Preparation

The first step is to caramelize onions, this is optional, you can buy them made but I highly recommend making them at home so that your kitchen has a pleasant sugary aroma while you prepare the rest. Fry in a little butter or olive oil all the onion already filleted, cook until they are transparent. EYE: do not burn them. Then, pour the tablespoons of sugar and the splash of vinegar, stir for several minutes until it has a thick consistency. Reservation.

Again fry in butter or oil a little garlic along with all the condiments. Use as much as you like but not too much pepper. Mix with the two cans of tuna together with the water of each one. Cook for 15 minutes maximum.

To make the cannelloni you can follow the following or buy pasta already prepared for cannelloni. In boiling water place a little garlic, onion, bay leaf and salt. After a few minutes, when the water has a good aroma of laurel, place one by one 4 sheets of lasagne pasta. Take care that the sheets are completely covered by water. When they are soft and flexible, remove them and place them in a container with a little water at room temperature to prevent them from cooking. Preheat the oven to 250 ° C.

Now the cannelloni will be assembled. You can make tubes with the sheets of lasagna pasta and place the caramelized onions along with the tuna or you can keep them spread out and place in this order: a layer of caramelized onions, on this an abundant layer of tuna on herbs, then roll carefully. Arma as you like. Place the cannelloni in a previously greased refractory and cover with manchego cheese. Because everything is cooked you just have to bake for a few minutes at 200 ° C, until the cannelloni are au gratin (cheese completely melted).

While baking, blend the mangoes with a bit of chipotle (if you like spicy uses a lot), garlic, onion, salt and yogurt. Cook this mixture for 5 minutes. You can change the yogurt by cream if you prefer.

Once the cannelloni are baked, serve and cover with the mango sauce.

PRESENTATION

For a nice presentation place small pieces of red plum or apple over the mango sauce. Avoid reheating.

TIPS

When caramelizing the onions you can add a little honey and a splash of sweet white wine in addition to sugar, I recommend the Castillo del Rhinn from Baja California for having the 3Bs (good, nice and cheap). To make more than 4 cannelloni, use double the onion and tuna.