Cannelloni with tuna, mushrooms and eggs
6 servings
75 minutes
Cannelloni with tuna, mushrooms, and eggs is a refined dish of Italian cuisine where traditional pasta transforms into delicate tubes filled with rich flavor. The roots of this recipe trace back to southern Italy, where pasta and seafood play a key role in cooking. The combination of juicy tuna, aromatic mushrooms, and tender eggs creates a harmonious palette of flavors complemented by creamy béchamel and spicy tomato sauce. Baked under a golden crust of Gruyère cheese, this pasta becomes a true feast for gourmets. Perfect for cozy family dinners or festive lunches, it brings the warmth of the Mediterranean coast in every bite. Bon appétit!
1
Prepare tomato sauce: blanch the tomatoes, peel them, and chop. Heat oil in a pan and sauté the tomatoes on low heat, mashing with a spatula for 15 minutes. Let the mixture cool, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Tomatoes: 1 kg
- Sunflower oil: 5 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
2
Prepare the filling: finely chop the mushrooms, onion, fish, and hard-boiled eggs. Heat butter in a pan, add mushrooms and lemon juice. Cover and cook for 10 minutes.
- Milk mushrooms: 100 g
- Onion: 200 g
- Canned tuna in oil: 200 g
- Chicken egg: 2 pieces
- Butter: 45 g
- Lemon: 0.5 piece
3
Heat olive oil in a pan, add onion and cook on low heat, stirring, for 5 minutes until soft and translucent. Remove the pan from heat and add 2 tablespoons of tomato sauce, tuna, mushrooms, and eggs. Taste and salt.
- Olive oil: 3 tablespoons
- Onion: 200 g
- Tomatoes: 1 kg
- Canned tuna in oil: 200 g
- Milk mushrooms: 100 g
- Chicken egg: 2 pieces
- Salt: to taste
4
If you are using ready-made cannelloni, follow the cooking instructions on the package (it's better to choose those that do not require pre-cooking — if you have such ones, drain the water well before filling them). If you are using pasta sheets, simply lay them out on the table and wrap the filling inside. You can fill the cannelloni using a teaspoon from your little finger. Place the resulting stuffed tubes in a fireproof dish.
5
Make a thick béchamel sauce: melt butter with vegetable oil in a saucepan. Remove the pot from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes. Then add 3-4 tablespoons of tomato sauce to make the béchamel pink.
- Butter: 45 g
- Sunflower oil: 5 tablespoon
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
- Tomatoes: 1 kg
6
Pour the resulting pink sauce over the cannelloni. Sprinkle with grated cheese and place pieces of butter on top. Send to a preheated oven at 200 degrees and bake for 20 minutes until the crust turns golden brown. Remove the dish from the oven. Let it sit for 5 minutes before serving.
- Gruyere cheese: 50 g
- Butter: 45 g