Tuna cannelloni
Allergens:
Ingredients for 5 portions
Calculate portions
Cannelloni
25.0 ud
Onion
0.075 kg
Green pepper
0.1 kg
Frozen bonito
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
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
579.96
kcal
Carbohydrates
56.23
g
Proteins
29.81
g
Lipids
23.45
g
Fiber
1.19
g
Saturates
9.4
g
Monounsaturated fatty acids
6.22
g
Polyunsaturated fatty acids
5.73
g
Cholesterol
55.57
mg
Calcium
512.49
mg
Iron
1.04
mg
Zinc
1.46
mg
Vitamin A
225.41
ug
Vitamin C
34.33
g
Folic acid
31.76
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.
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