Cannelloni with Tuna and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 cannelloni
- 2 packs tomato puree, a 500 g
- 200 ml cream
- 3 tablespoon stock, grained
- 2 cloves garlic)
- 1 onion (s), red
- 2 cans tuna, natural
- 200 g mushrooms, fresh
- 2 teaspoons Provence herbs
- salt and pepper
- 200 g cheese, rated Gouda cheese
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic.
- Heat olive oil in a pan and braise both in it. Add the tomato puree and stock and simmer gently for about 15 minutes. Add the cream and herbs and season with salt and pepper.
- In the meantime, drain the tuna, clean and finely dice the mushrooms and mix with the fish. Pour the mixture into the cannelloni.
- Pour enough of the sauce into a flat dish to cover the base well. Put the cannelloni on top and pour the rest of the sauce over them.
- Bake in a preheated oven to 180 degrees for about 20 minutes, then pour the cheese over it and continue to bake until the cheese is golden yellow.
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