Be sure to buy cannelloni that do not need pre-cooking. Instructions are printed on the packet.
Petits pois are the smallest variety of frozen peas available, and are, therefore, the most suitable for filling cannelloni tubes. If difficult to obtain, use ordinary frozen peas.
serves 4 - 6
12 cannelloni tubes
50 g (2 oz) margarine or butter
50 g (2 oz) plain flour
500 ml (18 fl oz) milk
200 g (7 oz) can tuna, drained and flaked
100 g (4 oz) frozen petits pois
salt and freshly ground black pepper
1 tablespoon tomato puree
generous pinch of sweet paprika
50 g (2 oz) mature Cheddar cheese, finely grated
2 tablespoons grated Parmesan cheese
margarine or butter, for greasing
1. Heat the oven to 200°C (400°F) Gas 6. Grease a shallow ovenproof dish.
2. Make the filling: melt the margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in 300 ml (1/2 pint) of the milk. Return to the heat and simmer, stirring, until thick and smooth. Remove from the heat.
3. Spoon half the sauce into a bowl, then fold in the tuna and peas with salt and pepper to taste.
4. With a small teaspoon, or a forcing bag fitted with a large plain 'nozzle, fill the cannelloni with the filling mixture, pushing it well into the tubes with your little finger.
5. Over low heat, gradually stir the remaining milk into the reserved sauce in the pan. Whisk vigorously until smooth, then add the tomato puree, sweet paprika and salt and pepper to taste, then simmer for a few minutes until thickened.
6. Cover the bottom of the prepared dish with a little of the hot sauce, then arrange the cannelloni on top, separating each one with a little sauce. Cover with the remaining sauce. Mix the cheeses together, then sprinkle over the top.
7. Bake in the oven for 30-35 minutes until the sauce is bubbling at the edges and the cannelloni are cooked through. Serve hot, straight from the dish.
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