Tuna Cannelloni – Tuna Cannelloni Recipe – How to Make Tuna Cannelloni

Tuna Cannelloni – Tuna Cannelloni Recipe – How to Make Tuna Cannelloni

Tuna Cannelloni is one of the tastiest variations of cannelloni, known for its rich flavor and high nutritional value. In this article, we’ll share the ingredients required to serve four people, along with step-by-step preparation instructions. We hope you enjoy today’s recipe!

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Ingredients for Tuna Cannelloni

 

For the Crepes (Cannelloni Shells):

• 2 cups of flour
• 2 eggs
• 2 cups of liquid milk
• 1 tablespoon of oil
• Salt (to taste)
• Black pepper (to taste)

For the Filling:

• 3 cans of tuna
• 1 medium-sized onion, finely chopped
• 1 tablespoon of cumin
• 1 teaspoon of black pepper
• 1 teaspoon of mixed spices
• Oil (as needed)
• Salt (to taste)

For the Bechamel Sauce:

• 3 tablespoons of oil
• 3 tablespoons of flour
• 1 ½ cups of liquid milk
• 1 egg
• 1 chicken bouillon cube
• ½ teaspoon of black pepper
• ½ teaspoon of mixed spices

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How to Make Tuna Cannelloni

Preparing the Crepes (Shells):

1. In a bowl, mix the flour, eggs, black pepper, and salt. Gradually pour in the milk, stirring continuously, until the mixture is smooth and well blended.
2. Heat a small amount of oil in a non-stick pan. Pour about one ladle of the batter into the pan, spreading it evenly. Cook for about a minute until set, then flip to cook the other side.
3. Repeat the process until all the batter is used, setting the crepes aside.

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Preparing the Filling:

1. Heat some oil in a pan over medium heat. Add the chopped onion and sauté until soft.
2. Add the tuna, black pepper, mixed spices, and salt. Stir the mixture until well combined, then remove from heat and let it cool.

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Assembling the Cannelloni:

1. Place a portion of the filling in each crepe and roll it tightly. Arrange the filled crepes in a suitable Pyrex dish.

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Preparing the Bechamel Sauce:

1. Heat the oil in a pot over medium heat. Add the flour and stir until it changes color.
2. Gradually pour in the milk while stirring continuously to prevent lumps.
3. Add the chicken bouillon cube, black pepper, and mixed spices. Stir until the mixture is heated through.
4. Remove the pot from heat, add the egg, and stir until fully incorporated.
5. Pour the prepared bechamel sauce over the cannelloni in the Pyrex dish.

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Baking the Cannelloni:

1. Preheat the oven to 180°C (356°F). Place the Pyrex dish in the oven and bake for about 12 minutes, or until the dish is fully cooked.
2. Remove from the oven and serve hot.

Your Tuna Cannelloni is now ready to enjoy with family or guests. Bon appétit!