If you work outside the home you will understand the importance of planning the meals of the week and choosing recipes that can be left prepared in advance and are simple to heat. A good example are the cannelloni, who can resist them? In recipes, we learn to prepare them with tuna and roasted peppers, very rich and juicy! Take note of the recipe for red cannelloni and red pepper because they are very easy to prepare. If you feel like it, I wait for your visit on my blog target = _blank rel = nofollowlos sweet secrets of cuca.
🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
Ingredients to make tuna cannelloni and red pepper step step by step: |
450 grams of canned tuna (the already drained weight) 1 boat of roasted red peppers 1 onion 1 jet of extra virgin 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 paste sheets for cannelloni |
ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make tuna cannelloni and red pepper step step by step:
1. We put the tuna in a strainer, we crush it and let it drain the oil well. On the other hand, we emphasize that the number of pasta sheets will depend on the size of your source, in mine fit 16.
2. While the tuna is drained, we peel an onion and split it finite. In a pan we put a splash of olive oil and when it is hot we add the onion to poach it.
3. We take out the peppers from the boat and chop them in small pieces. We add them to the pan along with the onion and season with paprika, pepper, and salt. We remove from time to time and let it continue with the recipe for red cannelloni and red pepper.
Trick: I use retail peppers that we prepare in summer at home. You can use those who sell in the supermarket or assign it expressly for this recipe. If you want, you can put it raw and fry it along with the onion.
4. Add the drained tuna to the pan and put a splash of the liquid of the roasted peppers to win in juiciness. We mix well and remove from heat. We allow tempering before filling the paste.
5. In a source suitable for the oven we put four tablespoons of homemade tomato sauce at the base and cover it well. In addition to contributing juiciness, we will make it easier to serve the red tuna and pepper cannelloni once baked.
6. To make cannelloni we have on the market two options: some plates in which we put the filling in the center and roller (which we have usually to hydrate previously) and some paste tubes that are filled. For this recipe I have used the tubes. When our filling is at least temperate, we will fill in the pasta tubes and we will place them at the source or put the filling in the center of the plate (which we will have prepared according to the mode of employment indicated in the package), the rolling and the We put in the tray. We repeat until we are left without filling.
Trick: If you have plenty of filling, and since it is almost impossible to have a tray that the cannells completely fill in, you can complete those holes with the filling.
7. We cover with homemade bechamel sauce (if you do not have it in advance you can prepare it while waiting for the filling to be temple), sprinkle with grated cheese and put in the preheated oven at 180 ºC for 35-40 minutes (or according to the Indications of the paste for cannelloni) If you use a grated cheese that melts quickly, you should cover with aluminum foil to avoid overflowing as it happened to me.
8. Once baked, we can serve the freshly made red tuna and pepper cannelloni or wait for them to cool, cover with transparent film and save in the fridge. Before eating we heat them in the microwave, and ready! We can accompany them with a lettuce and mozzarella cheese salad, for example.