60 min
Type of dish: Pastas, Fish
Temperature: Hot
Traces of eggs
Traces of eggs
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Cannelloni 25.0 ud
Onion 0.075 kg
Green pepper 0.1 kg
Frozen bonito (tuna loin) 0.3 kg
Plain flour 0.045 kg
Margarine 0.045 kg
Grated cheese 0.1 kg
Table salt 3.75 g
Ground white pepper 0.05 g
Ground nutmeg 0.025 g

For the filling:

  • Clean the tuna and finely dice.
  • Chop the onion and pepper into brunoise.
  • Gently fry the onion and green pepper until tender.
  • Add the tuna, sauté and degrease.
  • Mix well (a mixer may be used to homogenize), then add the tomato sauce to bind the mixture and give colour. Set aside.

For the béchamel sauce:

  • Prepare a béchamel 50g per litre, adjust to taste and add some to the stuffing if needed.

For the cannelloni.


  • Divide the stuffing into the corresponding portions. With the help of a spoon, fill the cannelloni and roll them up forming cylinders.
  • Pour the béchamel over them.
  • Sprinkle with cheese.
  • Cook ‘au gratin’ in the oven.
Nutritional information (1 portion)
Fiber 1.19 g
Saturates 10.3 g
Monounsaturated fatty acids 6.94 g
Polyunsaturated fatty acids 7.29 g
Cholesterol 82.57 mg
Calcium 514.59 mg
Iron 1.64 mg
Zinc 2.12 mg
Vitamin A 249.41 ug
Vitamin C 34.33 g
Folic acid 32.66 ug
Salt (Sodium) 733.03 mg
Sugars 11.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.