Cannelloni stuffed with tuna, boiled egg and tomato sauce with homemade béchamel sauce

We begin by preparing the filling for the cannelloni. In a saucepan pour a dash of olive oil and cut the onion into small pieces. When it is poached, add the tomato, salt, pepper and oregano.

Let it cook a little and add the broken boiled eggs and the tuna cans. Cook a little more and adjust the flavor. Set aside.

In my case I used pre-cooked cannelloni tubes. To soften them a little, put them in very hot water for a few minutes. This way they will be ready in the oven.

Meanwhile, we prepare the béchamel sauce. Do not pay attention to the grams, but to the spoonfuls. In a saucepan put two tablespoons of olive oil. When it is hot, add 3 tablespoons of flour and stir very well. It will be a paste as the flour absorbs the oil. Let it brown a little and add the milk (quantity by eye) very little by little. It is necessary to stir very well to eliminate the lumps. Add milk until the desired texture is obtained. Season with salt and pepper.

When everything is ready, fill the cannelloni with the sauce. Place on a baking sheet (or airfryer in my case), cover with the bechamel sauce and top with grated cheese.

If you do it in the airfryer, 10 minutes at 180°. In the oven it will take a little longer. When you see that the dough is soft and the cheese is gratinized, you can remove it.

And enjoy!