This Instant Pot Tuna Cannelloni is one of those recipes that happens when I have to improvise because there’s pretty much nothing in the fridge.
I tend to always have tuna and tinned tomatoes or passata in the cupboards.
The cannelloni tubes had been in the house for ages and I hadn’t got round to using them so I improvised.
You know I like cooking with my tastebuds, right?
It was a hot summer day when I came up with this recipe and there was no way I was turning the oven on.
My oven makes the kitchen so hot.
But the Instant Pot doesn’t release any heat into the kitchen and I do love my all-in-one pasta dishes in the Instant Pot.
So, thinking cap on, this dish came about.
And it’s really good!
Where is the enamel dish from?
It’s from a set of three from Aldi, they seem to bring it back every once in a while.
Worth keeping an eye out.
Because of the shape it works better than a round dish (which Aldi already does).
Instant Pot Tuna Cannelloni
Ingredients
For the cannelloni
- 1 tin of chopped tomatoes
- 12 green olives, sliced
- 1 tin of tuna (I always buy the tuna in spring water)
- 12 dried cannelloni tubes
- Salt and pepper
For the Béchamel
- 40 g butter
- 40 g plain flour
- 400 g whole milk
- Salt and pepper
Method
1.
I made the béchamel in the Thermomix: all ingredients in 9 minutes, 90ºC speed 6. You could buy the Béchamel ready-made for ease or use this recipe.
2.
Mix the tuna, sliced olives and chopped tomatoes in a bowl.
3.
Fill the cannelloni tubes with the tuna sauce. I rest the tube vertically on my hand or one of my fingers to cover the bottom so that the sauce doesn’t go straight through it then fill with the help of a spoon (use the handle of another spoon to push the mixture in) then place on dish and start again.
Note: Next time I’d leave some sauce to cover and add the hot béchamel at the end, after cooking.
4.
Pour 250 ml water (from the cold tap) into the inner pot. Trivet in place. Dish with the cannelloni on top.
5.
Make sure the sealing ring is in place properly by pressing it down following its circumference several times. Steam release handle pointing to sealing.
6.
Press Manual / Pressure Cook and press the – and + buttons to programme 25 mins with 15 mins npr. Check it’s cooked and if not add more time or just leave it be with the lid on as pasta keeps cooking in the residual heat.
7.
Cover with béchamel and eat. I cooked with the béchamel but really there’s no need.
Instant Pot Tuna Cannelloni
Equipment
- Instant Pot
Ingredients
For the cannelloni
- 1 tin of chopped tomatoes
- 12 green olives sliced
- 1 tin of tuna I always buy the tuna in spring water
- 12 dried cannelloni tubes
- Salt and pepper
For the Béchamel
- 40 g butter
- 40 g plain flour
- 400 g whole milk
- Salt and pepper
Instructions
- Make the béchamel. I made it in the Thermomix: all ingredients in 9 minutes, 90ºC speed 6. You could buy the Béchamel ready-made for ease or I’ve linked you to a good recipe to cook on the hob in the Recipe Notes.
- Mix the tuna, sliced olives and chopped tomatoes in a bowl.
- Fill the cannelloni tubes with the tuna sauce. I rest the tube vertically on my hand or one of my fingers to cover the bottom so that the sauce doesn’t go straight through it then fill with the help of a spoon (use the handle of another spoon to push the mixture in) then place on dish and start again.
- Next time I’d leave some sauce to cover and add the hot béchamel at the end.
- Pour 250 ml water (from the cold tap) into the inner pot. Trivet in place. Dish with the cannelloni on top.
- Make sure the sealing ring is in place properly by pressing it down following its circumference several times. Steam release handle pointing to sealing.
- Press Manual / Pressure Cook and press the – and + buttons to programme 25 mins with 15 mins npr. Check it’s cooked and if not add more time or just leave it be with the lid on as pasta keeps cooking in the residual heat.
- Cover with béchamel and eat. I cooked with the béchamel but really there’s no need.
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