Cannelloni with tuna
Cannelloni with tuna presents a delightful alternative dish, cherished by Orthodox monks on Mount Athos for its rich flavors and hearty appeal. Embrace the culinary traditions of Mount Athos with this delicious twist on a classic recipe, perfect for those seeking a wholesome and fulfilling dining experience during catalysis days.
We prepare the sauce with the tomato, tuna, onions, cinnamon, pepper and salt.
When the sauce thickens, we let it cool.
In the meantime, we have boiled our cannelloni in 4 liters of salted water to soften them.
We strain and scald with hot butter.
We add the beaten eggs, cheese and breadcrumbs to the cold sauce.
We mix well.
We fill the cannelloni with this mixture.
We place in a fireproof dish or Pyrex greased with butter close together so that the filling does not spill.
We pour some tomato juice diluted with hot water and sprinkle with cheese.
We bake in a moderately preheated oven for about 3/4 of an hour.
We can make this recipe for fasting as well. Instead of butter, we will put oil and on top we will sprinkle with cheese.
We can put béchamel instead of tomato. Pour over our fasting béchamel after removing the dish from the oven.
