Silvio Abreu
Funchal, Madeira, Portugal
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27-04-19

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  • Silvio's Blog

  • Jul 4th 2021 at 9:20 AM
    Tuna cannelloni

    Ingredients:


    12 to 14 cannelloni
    3 tablespoons of oil
    1 large onion finely chopped
    1 bay leaf
    1 tablespoon full of unleavened wheat flour
    250g of tuna canned in olive oil (3 cans of 85g)
    4 tablespoons of tomato pulp
    250 ml of milk
    Chopped parsley
    For the Sauce:
    50g of butter
    50g unleavened wheat flour
    650 ml of milk
    200 ml of cream
    Salt q.s.
    Pepper q.s.
    Nutmeg q.s.
    70g grated parmesan cheese

    Canelones-de-Atum-SI-1Canelones-de-Atum-SI-2

    Preparation:

    1. In a saucepan, heat the oil, chopped onion and bay leaf.
    Stir and let it cook over medium heat without letting it brown.

    2. When the onion is braised, remove the bay leaf.
    Mix the flour and tuna very well.
    Let it sauté a little.

    3. Mix the tomato pulp, milk and chopped parsley.
    Season with a little pepper.
    Stir until it starts to bubble.

    4. In the meantime, make the sauce.
    In a pan, heat the butter and when it is melted, add the flour.
    Mix it very well so it doesn't get lumps.
    Gradually and while stirring, add the milk and cream.
    Season with salt, pepper and nutmeg.
    Finally, stir with a wire rod so that the cream is smooth.
    When it starts bubbling, remove.

    5. If the cannelloni need to be pre-cooked, cook them according to the instructions on the package.
    Fill the cannelloni with the tuna cream.
    Place the cannelloni on a baking tray, previously greased with butter.
    Do not leave them too close together so they can bake.
    Drizzle the cannelloni with the sauce.
    Finally, sprinkle with grated cheese.

    6. Place in a preheated oven at 160º and bake for approximately 45 minutes.
    If the cannelloni has been pre-cooked, they don't need to stay in the oven for so long.
    Just stay long enough to brown.
    After the cannelloni is cooked and toasted, remove them.

    And they are ready to serve.

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