Tuna cannelloni

60 min
Type of dish: Pastas, Fish
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
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 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
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.