Ingredients to make Florentine-style tuna cannelloni:
- flaked tuna in oil
- 1 leek white
- 1 tomato
- 1/2 onion
- 1 boiled egg
- Ketchup
- white willow
- chopped parsley
- oil
- salted
- Toilet
- FOR THE PANCAKES
- 1/2 liter of milk
- 4 eggs
- cooked spinach
- 200g of flour
- salted
- oil
How to make Florentine-style tuna cannelloni:
- To prepare the filling, chop the leek and half an onion. Sauté these vegetables in a pan with a little oil. Season.
- Cut the tomato into small pieces and add it to the bread.
- To prepare the pancakes, mix the milk, eggs, salt, oil, cooked spinach and flour.
- Process everything and let the cream rest for 15-20 minutes.
- Heat a pan with oil and pour in a little of the spinach cream, spreading it well.
- Flip the pancake over and put it on a plate. Repeat the same operation until you finish all the cream.
- Add the crumbled tuna and the boiled and chopped egg to the filling. Add a little white sauce and mix well.
- Fill the pancakes. Cover the bottom of a baking dish with the tomato sauce and put the pancakes on top.
- Cover them with the white sauce. Cook for 1-2 minutes au gratin. Garnish with a sprig of parsley. It serves.
