Ingredients:
- 12.5 g Butter
- 12.5 g All-purpose flour
- 225 ml Hot milk
- 100 g Tuna flakes, drained
- 30 g Fontina chesse, grated
- 3.75 ml Nutmeg
- 3 tubes Cannelloni
- 12.5 g Parmesan cheese, grated
- Salt to taste
- Black pepper to taste
- Fresh herbs to garnish
Procedure
- Melt the butter in a saucepan. Add the flour and stir over in a low heat for 1-2 minutes.
- Remove the pan from the heat. Gradually add 90 ml of milk, beating vigorously after each addition. Return the pan to heat and whisk for 1-2 minutes until the sauce is very thick and smooth. Add a pinch of nutmeg. Remove from the heat.
- Pour the warm white sauce into the saucepan. Add the drained tuna.
- Gradually whisk the remaining milk into the rest of the sauce. Simmer, whisking constantly until thickened. Add the grated Fontina cheese with salt and pepper to taste. Simmer for a few minutes, stirring frequently.
- Pour about 1/3 of the sauce into a baking dish and spread to the corners.
- Fill the cannelloni tubes with tuna mixture. Place the cannelloni on a baking dish in a single layer and pour the remaining sauce. Sprinkle with parmesan cheese and bake for 30 minutes or until golden.
- Garnish with herbs and serve while hot.