Tuna cannelloni with béchamel

Ingredients (Serves: 2)

• Cannelloni sheets100 g
• Canned tuna in olive oil, drained160 g
• Crushed tomatoes (can)240 g
• Onion80 g
• Olive oil16 g
• Butter20 g
• Wheat flour24 g
• Milk300 g
• Grated mozzarella (for pizza)50 g
• Nutmeg (optional)1 g

Method

1. 1

   Heat the oven to 200 °C. Soak the cannelloni sheets in hot water as the packet says, about 15 minutes.

2. 2

   Soften the chopped onion in the oil for 8 minutes, add the tomatoes with a pinch of salt and cook for 10 minutes. Mix half of the sauce with the drained tuna to make the filling.

3. 3

   Melt the butter in a small pan, stir in the flour for 1 minute, then add the milk little by little, whisking, and cook for 6 minutes until thick. Season with salt and nutmeg.

4. 4

   Spread a little of the remaining tomato sauce in a baking dish. Fill each sheet with the tuna mixture, roll it up and lay it in the dish.

5. 5

   Cover with the rest of the tomato, then the béchamel, and sprinkle with the grated cheese. Bake for 20 minutes until golden and bubbling.

Nutrition per serving

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