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Cannelloni with Tuna

Cannelloni with Tuna

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250 g sliced Tuna from one of the Blue Island Fish Markets
16 pieces of Cannelloni
120 g butter
Olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
2 green peppers, finely chopped
Dill, finely chopped
150 g tinned mushrooms, finely chopped
3 cups milk
3 tablespoons Parmesan cheese, grated
3 tablespoons flour
3 tablespoons butter

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Cannelloni with Tuna

  • Main Course
  • Pasta
Cooking Methods:
  • Portions: 4
  • Μέτρια




Fry the tuna for about 2 minutes and then chop into very small pieces.

Put the 3 tablespoons of butter into a frying pan and sauté the onions, garlic and peppers for a few minutes. Add the mushrooms and let them brown for a while. Take the frying pan off the heat, add the tuna, salt, pepper and dill.

Melt the 120 g butter in a saucepan and add the flour. Stir for 1 minute and add the milk, salt and pepper. Let the mixture boil, stirring constantly until it thickens.

Then put a little of the mixture into the tuna to help it thicken.

Fill the cannelloni with the tuna and place in a baking pan or ovenproof dish.

Finally, pour the rest of the creamy mixture over the cannelloni, sprinkle with the grated Parmesan and bake in a preheated oven at 190°C for about 30 minutes or until the cannelloni is golden brown.

Bon appétit!



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