1 package of cannelloni
2 cups of water
2 cans of tuna
4 tablespoons of olive oil
1 onion, finely chopped
2 garlic cloves, finely minced
2 tomatoes, finely chopped and seeded
2 tablespoons capers, in brine
1 green bell pepper, finely chopped
1 teaspoon ground black pepper
1 tablespoon of wheat flour, (for the sauce)
1 tablespoon of butter, (for the sauce)
2 cups of cow’s milk, (for the sauce)
200 grams of cheddar cheese, (for the sauce)
1 chipotle chili pepper in adobo sauce, ground (for the sauce)
1 teaspoon of salt, (for the sauce)
1 teaspoon of white pepper powder, (for the sauce)
1 bunch of parsley, (decoration)
100 milliliters of vegetable oil
Preheated oven at 190 °C
Boil the water in a medium pot, when it starts to boil add the cannelloni and cook for 5 minutes over high heat, remove from heat and drain.
Heat the olive oil in a 20 cm skillet; Sauté the onion, garlic, tomato, capers and pepper.
Add the tuna, sauté for 10 more minutes and season with the salt and pepper.
For the sauce, melt the butter in a small saucepan, suddenly add the flour mix and add the milk, heat over medium heat until it boils.
Add the cheddar cheese, chile, salt, and pepper until the cheese is melted and the sauce thickens slightly.
Decoration: heat the oil in a 15 cm diameter frying pan over medium heat and fry the parsley leaves until they obtain an intense, translucent green color, remove from the oil and drain on absorbent paper.
Fill the cannelloni with the tuna stir-fry.
Place them in a medium and not so deep refractory, bathe with the sauce and bake at 190 °C for 15 minutes.