Tuna cannelloni

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.