Tuna cannelloni

60 min
Type of dish: Pastas, Fish
Temperature: Hot
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
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
Sterilised milk 0.9 l
Tomato sauce 0.1 l
Grated cheese 0.1 kg
Table salt 3.75 g
Ground white pepper 0.05 g
Ground nutmeg 0.025 g
Sunflower oil 0.013 l
See Recipe
Onion 0.033 kg
Garlic, bulb 0.053 ud
Green pepper 0.02 kg
Diced tomato 0.133 kg
Sunflower oil 0.003 l
Elaboration

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.

ASSEMBLY

  • 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)
Energy
610.92
kcal
Carbohydrates
56.32
g
Proteins
33.67
g
Lipids
27.17
g
Fiber 1.37 g
Saturates 10.33 g
Monounsaturated fatty acids 6.94 g
Polyunsaturated fatty acids 7.3 g
Cholesterol 82.57 mg
Calcium 520.81 mg
Iron 1.75 mg
Zinc 2.13 mg
Vitamin A 250.96 ug
Vitamin C 41.2 g
Folic acid 36.39 ug
Salt (Sodium) 734.19 mg
Sugars 11.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.