Tuna and spinach cannelloni

The list of ingredients may seem long, but the preparation doesn’t require much effort. This dish freezes well – double the recipe and freeze one for later!

Makes: 4 – 6 portions
Preparation time: 1 hour
Oven temperature: 180°C
Cooking time: 45 minutes

• 250g cannelloni

Tuna filling
• 45ml butter
• 1 large onion, chopped
• 2 celery stalks, finely chopped
• 250g mushrooms, sliced
• 2 tins (170g) shredded tuna, drained
• 250g frozen spinach (defrosted and drained), or one large packet of fresh spinach, blanched and finely chopped
• 125ml cream
• 80ml dry white wine
• salt and freshly ground black pepper

Tomato sauce
• 30ml olive oil
• 2 large onions, chopped
• 2 tins (410g) chopped tomatoes
• 2 cloves of garlic, bruised
• salt and freshly ground black pepper
• 5ml dried oregano
• 5ml sugar
• 30ml tomato paste
• 125ml cream

White sauce
• 50g butter
• 45ml cake flour
• 500ml milk
• 125ml grated cheddar
• 2 eggs, separated

1 Prepare the tuna filling Sauté the onion and celery in butter, then add the mushrooms and sauté the mixture. Add the tuna, spinach, cream and white wine, and season to taste. Simmer for about 15 minutes and leave to cool.
2 Prepare the tomato sauce Heat the olive oil and sauté the onions until soft and glossy. Add the remaining ingredients, bring to the boil and simmer for about 15 minutes. Leave to cool.
3 Prepare the white sauce Melt the butter in a saucepan and stir in the flour until mixed through. Add the milk and whisk until mixed and the sauce starts to cook and thicken. Season, remove from the heat and stir in the cheese.
4 Spoon three-quarters of the tomato sauce into an ovenproof dish. Fill the cannelloni tubes with the tuna mixture and lay them next to each other on the tomato sauce. Top with the remaining tomato sauce, followed by the white sauce. Bake in the oven for about 45 minutes, until golden brown.