Pâté, Tuna & Egg Cannelloni

Servings: 4 | Amount per Serving: 3-4 cannelloni

• Prep Time: 15mins
• Cook Time: 45mins
• Total Time: 1hr

Ingredients

For the Filling & Pasta:

• 1) 12 to 16 cannelloni pasta tubes or sheets
• 2) 2 cans (approx. 160-200g) tuna in olive oil, drained
• 3) 2 hard-boiled eggs, finely chopped
• 4) 50g-100g foie gras (or high-quality pâté)
• 5) 4–5 tablespoons fried tomato sauce (tomate frito) or tomato purée
• 6) 0.5 onion, finely minced
• 7) 1 tablespoon olive oil
• 8) Dried oregano and basil, to taste
• 9) Onion and garlic powder, to taste

For the Béchamel Sauce & Topping:

• 10) 500ml whole milk
• 11) 40g butter or olive oil
• 12) 40g all-purpose flour
• 13) Pinch of salt, black pepper, and nutmeg
• 14) 2 slices Edam cheese
• 15) 100g shredded cheese (such as Manchego, Mozzarella, or Parmesan)
• 16) 1.25 cups mozzarella cheese shredded

Steps

For the Filling:

• 1) In a medium-sized skillet, heat olive oil in a pan over medium heat.
• 2) Sauté the minced onion until translucent and soft, about 5 minutes.
• 3) Lower the heat and add the foie gras, stirring gently until it begins to melt down and blend with the onions.
• 4) Add the drained tuna and break it up with a fork, mixing it into the foie gras-onion base.
• 5) Stir in the tomato sauce, herbs, and spices and cook for 2 minutes until the mixture turns into a rich, semi-thick, spreadable dough.
• 6) Remove from heat, fold in the chopped hard-boiled eggs, and season with salt and pepper.
• 7) Set aside to cool.

For the Pasta & Béchamel:

• 7) Prepare your cannelloni pasta sheets according to the manufacturer's package instructions.
• 8) Preheat your oven to 180ºC.
• 9) In the meantime, melt butter in a saucepan over medium heat.
• 10) Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
• 11) Slowly pour in the milk in a steady stream, whisking constantly to ensure no lumps form.
• 12) Simmer gently for 8–10 minutes until smooth and thick.
• 13) Season with salt, pepper, and a pinch of nutmeg.

For the Cannelloni:

• 14) Spread a thin layer of tomato sauce or béchamel across the bottom of a baking dish to prevent sticking
• 15) Spoon a generous line of your tuna-foie gras filling along the center of each pasta sheet, roll tightly into cylinders, and arrange them in the dish face-down.
• 16) Pour the remaining creamy béchamel sauce evenly over the top of the cannelloni.
• 17) Blanket the top with shredded cheese and bake for 15 to 20 minutes, turning on the broiler at the end until the cheese turns bubbly and golden brown.