CANNELLONI STUFFED WITH TUNA

CANNELLONI STUFFED WITH TUNA

Ingredients:

• 12 cannelloni plates
• 150g tuna in crumbs
• 3 eggs
• 80g fried tomato
• 100g of grated cheese
• Extra virgin olive oil
• Salt and black pepper

For the quick béchamel sauce:

• 200 ml milk
• 50g butter
• 15g wheat flour
• Nutmeg
• Salt

Preparation:

1. Boil the pasta plates and when they are finished, leave them on a cloth.
2. We cook the eggs. Once the water is boiling we must leave it between 11-12 minutes depending on the size of the egg or the number of those we are cooking. Then we peel and grate. We put them in a bowl.
3. To that bowl with the eggs we add the tuna, the fried tomato sauce and a jet of extra virgin olive oil. Mix well.
4. We put portions of the mixture on each cannelloni plate.
5. We roll the plates into the cannelloni shape and leave them on a baking sheet.

For the bechamel:

1. In a container suitable for micro put the butter, flour, salt, pepper and nutmeg to taste.
2. We heat 1 minute in the microwave and stir well.
3. Add the milk, mix and heat again for another minute.
4. Mix until you get a béchamel sauce that is not too thick. If it does not thicken, we heat it for another minute or let it rest.

For baking:

1. We cover the cannelloni with the bechamel sauce and sprinkle the grated cheese.
2. Gratin in the oven until the cheese is melted or until it is toasted.
3. Take out and let cool for a few minutes.

READY TO EAT AND PLATE!!!!!