Tuna cannelloni

Ingredients

• 450 g (1 lb)canned tuna
• to tasteoregano
• 2 mediumripe tomatoes
• 1 mediumonion
• 200 g (7 oz)cannelloni pasta
• 2 clovesgarlic
• 50 ml (¼ cup)olive oil
• 200 ml (½ pint)whipping cream
• 125 g (4½ oz)grated cheese
• to tastesalt
• 300 ml (1⅓ cups)béchamel sauce

Instructions

1. 1

   Prepare the tuna

   Drain the tuna, flake it with a fork and set it aside.

2. 2

   Cook the filling

   Put the olive oil, chopped onion and garlic, peeled tomatoes cut into small chunks, and oregano in a saucepan. Cook over a low heat, stirring occasionally, until the tomatoes start to break down. Stir in the tuna and cook for about 4 to 5 minutes, stirring now and then. Take the pan off the heat and leave the mixture to cool slightly.

3. 3

   Mix the sauces

   While the filling cools, combine the cream and béchamel sauce in a bowl.

4. 4

   Preheat the oven

   Heat the oven to 180°C (350°F).

5. 5

   Fill the pasta

   Use a spoon to fill the cannelloni pasta with the tuna mixture.

6. 6

   Top and bake

   Arrange the filled cannelloni in a baking dish and cover with the béchamel and cream mixture. Scatter the grated cheese over the top and bake for about 30 to 35 minutes, until golden.

7. 7

   Serve the cannelloni

   Turn off the oven and serve.

What is tuna cannelloni?

Cannelloni are large pasta tubes traditionally filled and baked under a sauce. This version brings together tuna, tomato and oregano with a creamy béchamel topping, making a hearty baked pasta dish.

Tuna cannelloni is a Portuguese home-cooking variation on the Italian pasta format. The soft, savoury filling and browned cheese make it well suited to a shared dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 44g protein, 47g carbs, 44g fat.

The pasta supplies most of the carbohydrates, while the olive oil, cream, cheese and béchamel contribute much of the fat. Tuna is the main source of protein, with smaller amounts from the pasta and cheese. Pair a portion with salad or vegetables to add freshness and balance the plate.

Building a savoury filling

Tuna: Drain it well before flaking so the filling does not become watery. Canned tuna is already cooked, so it only needs a few minutes in the tomato mixture to take on its flavour.

Tomato and aromatics: Cooking the onion, garlic and tomato gently gives them time to soften. The oregano adds a fragrant herbal note without taking over.

Filling the pasta tubes

Cool slightly: Let the filling lose some heat before handling it. This makes it easier to spoon into the pasta and helps keep the filling manageable.

Fill carefully: A small spoon can help guide the mixture into the tubes. Avoid forcing it, as dry cannelloni can crack if handled roughly.

Getting the creamy topping right

Sauce: Mixing the cream and béchamel before topping the pasta makes it easy to distribute both evenly. Spread it over the tubes so the surface is covered.

Cheese: Scatter the grated cheese across the sauce for a browned finish. Keep an eye on the dish towards the end of baking and use the golden colour as the cue to stop.

Baking and doneness

Oven: Bake at 180°C for about 30 to 35 minutes, as directed. The top should be golden; check that the pasta is tender before serving.

Pasta note: Cannelloni products can differ in whether they need pre-cooking. Check the packet directions, since this recipe’s method fills the pasta without specifying a separate boiling step.

What to serve alongside

Fresh sides: A crisp green salad or simply dressed vegetables provide a fresh contrast to the creamy, cheesy bake. Keep the dressing light so it does not compete with the sauce.

Serving: Allow the dish to settle briefly after baking so portions are easier to lift. Serve it hot, with any salad or vegetables alongside.

Recipe notes & tips

• Drain the tuna thoroughly before adding it to the saucepan.
• Cut the peeled tomatoes into small pieces so they soften more evenly.
• Stir the filling occasionally as it cooks over a low heat.
• Mix the cream and béchamel well before pouring them over the pasta.
• Check the cannelloni packet for any preparation instructions before filling.
• Let the filling cool slightly before spooning it into the pasta tubes.

Variations

• Add chilli: Stir a little chilli into the tomato mixture for gentle heat.
• Use fresh herbs: Add chopped parsley to the tuna filling for a fresh note.
• Try another cheese: Use a cheese that melts well for a different browned topping.
• Add spinach: Fold wilted, well-drained spinach into the cooled tuna filling.
• Use tuna in oil: Drain it well and expect a richer-tasting filling.

Common mistakes to avoid

• Watery tuna: Drain it thoroughly so excess liquid does not loosen the filling.
• Rough filling: Handle dry pasta gently and use a spoon rather than forcing the mixture through.
• Uneven topping: Spread the sauce across all the tubes so they are covered.
• Overbaking: Check the dish around the 30-minute mark and remove it when golden and tender.
• Skipping packet guidance: Check whether your cannelloni needs pre-cooking before filling.

How to store

Refrigerate leftovers in a covered container and eat within 2 to 3 days. Reheat until hot throughout in the oven or microwave; add a little sauce if the pasta seems dry.

Frequently asked questions