Tuna and red pepper cannelloni recipe step by step

If you work outside the home, you will understand the importance of planning the meals for the week and choosing recipes that can be prepared in advance and are easy to heat. A good example is cannelloni, who can resist them? we learn how to prepare them with tuna and roasted peppers, very rich and juicy! Take note of the recipe for tuna and red pepper cannelloni because they are very easy to prepare.

Ingredients to make tuna and red pepper cannelloni step by step:

• 450 grams of canned tuna (the weight already drained)
• 1 jar of roasted red peppers
• 1 onion
• 1 splash of extra virgin olive oil
• 1 pinch of sweet paprika
• 1 pinch of ground black pepper
• 1 pinch of salt
• 300 grams of homemade béchamel sauce
• 100 grams of grated cheese
• 4 tablespoons homemade tomato sauce
• Pasta sheets for cannelloni

How to make tuna and red pepper cannelloni step by step:

1. Put the tunain a colander, shred it and let the oil drain well.
2. On the other hand, we emphasize that the number of pasta sheets will depend on the size of your dish, mine fits 16.
3. While the tuna drains, we peel an onion and finely chop it.
4. In a frying pan we put a drizzle of olive oil and when it is hot we add the onion to poach it.
5. Remove the peppers from the pot and chop theminto small pieces.
6. Add them to the bread along with the onion and season with paprika, pepper, and salt.
7. Stir from time to time and let it cook to continue with the recipe for tuna and red pepper cannelloni.
8. Tip:I use canned roasted peppers that we prepare at home in the summer. You can use the ones sold in the supermarket or roast it expressly for this recipe. 
9. If you want, you can put it raw and fry it together with the onion.
10. Add the drained tunato the pan and add a splash of the liquid from the roasted peppers to make it juicier. Mix well and remove from heat.
11. Let cool before filling the pasta.
12. In a baking dish, we put four tablespoons of homemade tomato sauceon the base and cover it well.
13. In addition to providing juiciness, it will make it easier for us to serve the tuna and red pepper cannelloni once baked.
14. To make cannelloniwe have two options on the market: some plates in which we put the filling in the center and roll it up (which generally has to be hydrated beforehand) and some tubes of pasta that are filled. For this recipe I have used the tubes.
15. When our filling is at least warm, we will fill the pasta tubes and we will place them in the dish or we will put the filling in the center of the plate (which we will have prepared according to the instructions for use indicated on the package), we roll them up and we put on the tray. We repeat until we run out of filling.
16. Tip:If you have leftover filling, and since it is almost impossible to have a tray that the cannelloni fills completely, you can fill those gaps with the filling.
17. Cover with homemade béchamel sauce(if you don’t have it made in advance, you can prepare it while you wait for the filling to warm up), sprinkle with grated cheese and put in the preheated oven at 180ºC for 35-40 minutes (or according to the instructions of the pasta for cannelloni) If you use a grated cheese that melts quickly, you should cover it with aluminum foil to prevent it from over browning as it happened to me.
18. Once baked, we can serve the freshly made tuna and red pepper cannellonior wait for them to cool down, cover with plastic wrap and store in the fridge.
19.  Before eating we heat them in the microwave, and that’s it!