Cannelloni filled with tuna
- 24 cannelloni
- 2 cans of tuna
- 1 bowl of tomato sauce
- 1 litre of béchamel sauce
- 3 boiled eggs
- butter
- grated cheese
- 1 onion and oil.

Boil the cannelloni and, when drained, place on a cloth to dry. Crumble the tuna and boiled eggs and stir until well mixed. Fry the finely diced onion and, when tender, add to the mixture. Then add the tomato sauce, mix well and fill the cannelloni with the mixture. Place into a serving dish and top with béchamel sauce. After sprinkling on grated cheese and knobs of butter, cook au gratin for 10 minutes.

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