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Tuna cannelloni

Fishes70 minutes12 people
1/52/53/54/55/5 (18 votes)
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By Irene Arcas

Tuna cannelloni

Although these days we are publishing Halloween recipes, we told you that we would not forget those people who do not celebrate this party, so here is today's recipe that is traditional and has nothing to do with this party.
A co-worker often brought tuna cannelloni that her mother made and… they were so good… I always thought “I have to make tuna cannelloni”, but I never found a recipe that I liked at all. Until finally, this recipe came out, the perfect recipe, and at home everyone told me they were delicious. By telling you that I made more for freeze them and not a single cannelloni was left over ...
It's a recipe very easy and it's perfect for children, not only because it is pasta and meat cannelloni They always eat them very well, but because that way they will eat fish and they will not realize it. Maybe you are lazy to roll the cannelloni, but I assure you that it does not take that long, and that it is worth it because then we can freeze them or keep them in the fridge to eat for 2 days or if we have many guests at home.
It is a very economic Also, because in these times… we have to take great care of our pockets.

Tuna cannelloni

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Easy and juicy, these cannelloni stuffed with tuna are unique for children and for those days when we have guests at home. They can be frozen.

  • Irene Arcas
  • Recipe type: Fish
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 package pasta for cannelloni (I used the brand El Pavo)
  • 200 gr of canned tuna (approx 2 cans)
  • ½ Onion
  • 2 cloves of garlic
  • 4 eggs
  • 50 gr of olive oil (if you use tuna in olive oil, use the oil from the can)
  • ½ kg of homemade tomato sauce (see recipe here)
  • 100 g of grated cheese
  • Pepper (do not abuse if they are going to eat children)
  • Sal Island

For the bechamel sauce:

  • 20 g of butter or olive oil
  • 500 ml of milk
  • 50 gr de harina
  • shawl
  • pepper
  • nutmeg

Preparation

  1. First, we are going to cook the eggs. To do this, we pour 800 grams of water into the glass and place the eggs in the basket. We close the glass and program 20 minutes, varoma temperature, speed 2.When the eggs are finished cooking, we remove the basket with the help of the spatula and cool the eggs in cold water. We dry the glass very well.

  2. We put the eggs already peeled and without any rest of the shell in the glass and crush 4 seconds, speed 4 so that they are minced. We take out of the glass and reserve.

  3. Without washing the glass, we put the onion, garlic and oil in the glass. We shred 5 seconds, speed 5. We lower the remains of the walls and the lid towards the blades and program 8 minutes, speed 1, varoma temperature.

  4. Add the drained tuna and program 4 minutes, speed 1, varoma temperature.

  5. Add the tomato and cook for 5 minutes, speed 1, varoma temperature. We rectify the point of salt and pepper to our liking and crush 10 seconds, speed 4 to create a paste. We take this pasta to a large bowl and add the chopped hard boiled eggs that we had reserved. We stir well.

  6. We cook the cannelloni pasta according to the manufacturer's instructions (this step can be carried out while we cook the tuna and tomato).

  7. We are filling the cannelloni already cooked with this tuna paste. We booked.

  8. Now we are going to prepare the bechamel sauce. We put all the ingredients of the béchamel in the glass and program 7 minutes, at 100º, speed 4.

  9. We put a capita of bechamel at the base of the container, place the cannelloni, cover them with the remaining bechamel and sprinkle with grated cheese.

  10. Bake for 15 minutes at 180º or until the cheese has melted / browned.

  11. We wait 5 minutes before serving.

Equivalences with TM21

More information - meat cannelloni y homemade tomato sauce

Discover other recipes of: Rice and Pasta, Recipes for Kids

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  1.   Irene Arcas said
    ago 12 years

    Hi Raquelorc, you'll see what a difference! Much less stains and the texture of the filling, for my taste, is better than traditionally prepared. Thanks for following us!! You'll tell me how.

    Reply to Irene Arcas
  2.   Irene Arcas said
    ago 12 years

    Hi Silvia, you can ask anything you want, that's what we're here for. And we are happy to solve any type of doubt, we have all been beginners before and we have learned by asking, so do not worry.

    You freeze the cannelloni already made, just before gratin them and put them in the oven. So then you can put them directly. I recommend using Albal-type containers that you can put directly from the freezer into the oven.

    You have to buy the cannelloni without previous cooking (I use the turkey brand), they are small sheets that you cook for the minutes indicated by the faricante, tossing them one by one so that they do not stick and stirring from time to time.

    Then you take them out very carefully and leave them on a kitchen cloth separated from each other.

    Now you take a sheet, put stuffing on one side (it helps you with a teaspoon) and roll it up (they only go one round). Be careful not to put too much stuffing in it because it will come out of the sides. That is practicing. You'll see how they turn out like churros when you've made a few!

    Good luck, I hope you do well, will you tell me how it went? Thanks for following us!!

    Reply to Irene Arcas
  3.   Irene Arcas said
    ago 12 years

    How good Esther! I'm really glad you liked them. Thanks for writing to us!
    Vote for us in the Bitácoras Awards. we need your vote for the best Gastronomic Blog:

    Vote for us in the Bitácoras Awards. we need your vote for the best Gastronomic Blog:
    http://bitacoras.com/premios12/votar/064303ea28cb2284db50f9f5677ecd8e41a893e1

    Reply to Irene Arcas
  4.   Esther Prados placeholder image said
    ago 11 years

    BUT HOW GOOD THEY ARE !!! I MADE THEM YESTERDAY TO EAT AND WHAT SUCCESS IT WAS !!

    Reply to Esther Prados
    1.    Irene Arcas said
      ago 11 years

      Hello Esther, how happy I am. The truth is that they are delicious and they are so healthy and so low calorie… thank you very much for writing us and for preparing our recipes!

      Reply to Irene Arcas
  5.   Sofia said
    ago 10 years

    Hi there! I have already made many of your recipes and it is the first time I comment. I really liked them. I added 350 grams of tomato because I had no more and the truth is that it seemed enough for the next one! Thank you!!

    Reply to Sofia
  6.   CARLOS said
    ago 5 years

    Honestly, they taste good, but we didn't particularly like them. The béchamel tastes too much like flour due to undercooking, the time and temperature for baking the pasta does not match the manufacturer's instructions (El Pavo) and the filling dough is too liquid for the filling.

    Reply to CARLOS
    1.    Irene Arcas said
      ago 5 years

      Hi Carlos, thank you for your message. If you prefer, you can cook the béchamel flour for another minute at the same temperature. The dough of the filling is to our liking of course, because we love that it is creamy, but if you want it to be more compact you can also cook it for a few more minutes. On the cooking time of the pasta, it will depend on the manufacturer and personal tastes. You can also adapt it without problem. I'm sure it will be great next time! All the best.

      Reply to Irene Arcas
  7.   Cris said
    ago 4 years

    Good afternoon
    If the cannelloni that are already precooked are used?
    Can be ?
    Greetings from Cris

    Reply to Cris
    1.    Irene Arcas said
      ago 4 years

      Hi Cris, yes, you can use cannelloni that are already precooked. But these are going to need more liquid in the oven, so I recommend that once they are filled, put them a little in the varoma so that they steam and soften before putting them in the oven. Sight: https://www.thermorecetas.com/canelones-de-marisco-rapidos-y-economicos/

      If you don't want to do the varoma step, make these amounts of béchamel:
      40 g of butter or olive oil
      800 ml of milk
      60 gr de harina
      shawl
      pepper
      nutmeg

      And bake them 25 minutes.

      I hope you like them! You will tell us. Thanks for writing to us. 🙂

      Reply to Irene Arcas
  8.   I said
    ago 3 years

    good afternoon. Are the 200 gr of tuna drained or undrained? Thanks

    Reply to I
    1.    Irene Arcas said
      ago 3 years

      Hi there! The weight is already drained (it doesn't have to be super exact either). Around 200g is fine. We hope you like!

      Reply to Irene Arcas