Step by step tuna cannelloni and red pepper recipe

Step by step tuna cannelloni and red pepper recipe

If you work outside the home, you will understand the importance of planning meals for the week and choosing recipes that can be prepared in advance and are easy to heat. A good example is cannelloni, who can resist them? In RecetasGratis we learn to prepare them with tuna and roasted peppers, very rich and juicy! Take note of the tuna cannelloni and red pepper recipe because they are very easy to prepare. If you feel like it, I look forward to your visit on my blog The sweet secrets of Cuca.

4 diners 1h 30m Main course Low difficulty Additional features: Cheap cost, Baked recipes Ingredients:

  • 450 grams of canned tuna (the weight already drained)
  • 1 pot of roasted red peppers
  • 1 onion
  • 1 jet of extra virgin olive oil
  • 1 pinch of sweet paprika
  • 1 pinch of ground black pepper
  • 1 pinch of salt
  • 300 grams of homemade bechamel sauce
  • 100 grams of grated cheese
  • 4 tablespoons of homemade tomato sauce
  • Cannelloni pasta sheets

Steps to follow to make this recipe: 1

We put the tuna in a strainer, we crumble it and we let the oil drain well. On the other hand, we highlight that the number of sheets of pasta will depend on the size of your font, 16 will fit mine.

two

While the tuna is draining, peel an onion and cut it finite. In a frying pan we put a splash of olive oil and when it is hot we add the onion to sauté it.

3

We take the peppers out of the pot and chop them in small pieces. We add them to the pan together with the onion and season with paprika, pepper, and salt. Stir occasionally and leave to continue with the tuna cannelloni and red pepper recipe.

Trick: I use canned roasted peppers that we prepare in the summer at home. You can use the ones they sell at the supermarket or grill it expressly for this recipe. If you want, you can put it raw and fry it together with the onion.

4

We add the drained tuna to the pan and put a splash of the liquid of the roasted peppers so that it gains in juiciness. Mix well and remove from the heat. Let it warm before filling the pasta.

5

In a dish suitable for the oven we put four tablespoons of homemade tomato sauce in the base and we cover it well. In addition to providing juiciness, it will facilitate us to serve the tuna cannelloni and red pepper once baked.

6

For make cannelloni We have two options on the market: some plates in which we put the filling in the center and roll it (which generally has to be previously hydrated) and some tubes of pasta that are filled. For this recipe I have used the tubes. When our filling is at least warm, we will fill the tubes of pasta and we will place them in the source or we will put the filling in the center of the plate (which we will have prepared according to the instructions for use indicated on the package), roll them up and we put on the tray. We repeat until we run out of filling.

Trick: If you have leftover filling, and since it's almost impossible to have a tray that cannelloni fill completely, you can fill those gaps with the filling.

7

Top with homemade bechamel sauce (If you do not have it done in advance you can prepare it while you wait for the filling to harden), sprinkle with grated cheese and put in the preheated oven at 180 ºC for 35-40 minutes (or according to the instructions for the cannelloni paste) If you use a grated cheese that melts quickly, you should cover with aluminum foil to prevent it from browning excessively as it happened to me.

Step by step tuna cannelloni and red pepper recipe - Step 7 8

Once baked, we can serve the tuna cannelloni and red pepper freshly made or wait for them to cool, cover with plastic wrap and store in the fridge. Before eating we heat them in the microwave, and voila! We can accompany them with a salad of lettuce and mozzarella cheese, for example.

If you liked the recipe of Tuna cannelloni and red pepper step by step, we suggest you enter our category of Cannelloni Recipes.

0 Compartir