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Chef idus - Fregaplatos  

Tuna Cannelloni


- 12 units of cannelloni pasta
- 150 g tuna
- 1 cup ketchup
- 3 hard boiled eggs
- 3 cups bechamel sauce
- 2 tablespoons grated cheese
- Black pepper
- oil
- salt


First, put a pot on the fire with water, a tablespoon of oil and a little salt. When we incorporate boil cannelloni pasta sheet by sheet. Once cooked withdraw from the pot and refresh in cold water.

Then place the dough on a large kitchen towel and let it drip dry a few minutes. Meanwhile, chop the eggs and crumble the tuna well. Then mix in a bowl, along with the tomato sauce. We add a little pepper to taste.

Then fill the cannelloni with the mixture and roll up, placing them in a baking dish. Apart heat the bechamel sauce and cover the cannelloni with it. Sprinkle with grated cheese and introduced into the furnace and heated to 200 º.

Published 02-02-2013
Dificulty Medium
Time 2 hour
Autor blog: Tuna Cannelloni

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