Cannelloni Tuna and Bacon

The cannelloni, covered with rich bechamel sauce, enable many fillings that result in different recipes. The next day we will see, step by step, how to make cannelloni, today we will focus on this tuna recipe cannelloni and bacon.

This filling has a delicate flavor and a very smooth consistency, so I recommend it for this Christmas, sure quedais well at home. The only downside is, as you can see in the photo, that the weight of the bechamel and cheese cannelloni make to flatten slightly. This is due to the filling of the cannelloni. With a more powerful filling, for example meat cannelloni, cannelloni endure the cylindrical form. Still, you need to be sure to try it.

Ingredients for Cannelloni Tuna and Bacon (for 2 people):

    8 plates for cannelloni (or 8 cannelloni tubes already mounted)
    2 cans of tuna in oil (80 grams each)
    75 grams of bacon or pancetta
    125 grams of chopped onion
    1 tomato
    80 grams of fresh cheese
    250 ml (half a pint) of bechamel sauce. If you prefer to make the bechamel (easy and fast) uses 30 grams butter, 30 grams of wheat flour, 1 cup milk tube (a quart) and bechamel follows this recipe
    Oregano and salt
    4 tablespoons olive oil
Cannelloni Recipe for Tuna and Bacon (for two people):

    Chop the onion and put it on the fire with 4 tablespoons of olive oil. Let it pochen for 5 minutes.
    Then add the bacon or pancetta into cubes and let them brown and release the fat for another 5 minutes.
    While peeled tomatoes, finely Picalo as bacon fire take five minutes add the tomato. We'll leave it all on medium heat for 5 minutes.
    To finish filling it add the tuna cannelloni well drained and a pinch of oregano (1/3 dessert spoon). We let the fire a couple of minutes and depart.
    Boil plates or cannelloni tubes in boiling water with a tablespoon of salt. If you are using pre-cooked cannelloni is not necessary to do this. Anyway read the package instructions.
    Now prepare the bechamel (prepared in 5 minutes) or take the boat with bechamel sauce and prepared.
    When cannelloni plates are ready take them out of the water and drain. Leave the plates or tubes on a clean kitchen towel. If you used pre-cooked cannelloni skip this step.
    Put the oven heated to 180 ° C. Take a tablespoon of the filling and spread over the center of a plate of cannelloni (or fill in the tube). If pulp plates using grabs one end and winds the cannelloni, leaving the union of two faces downward on a baking sheet covered with baking paper or oiled. Repeat with all the cannelloni.
    When you have all the cannelloni on tray covered with bechamel sauce and then grated cheese over sweet. Put in the oven and turn on the grill to brown.
    Let the cannelloni in the oven until they are browning (as in the photo or your taste). Then with a spatula 4 cannelloni served on each plate and ready. Off the kitchen and to eat!
To eat:
As I said this is a perfect recipe for Christmas, but if you want to have more presence cannelloni remember to use a fill more consistent or not take too much bechamel over the cannelloni. Anyway if you fill the cannelloni well and do not have too much time in the oven will retain their shape.
Alternatively you can use filling these stuffed eggplants. Just make the filling as the recipe and add it to your cannelloni