Cannelloni with tuna and curry sauce

For sauce: a pan heat the butter with half olive oil over medium heat. Add half of the chopped onion and cook 3-4 minutes. Add the curry and cook 1 minute. Add flour and cook, stirring 3-4 minutes. Remove the pan from the heat and add, stirring constantly, hot milk until well incorporated. Return the pan to the heat and add the cream. Cook over medium heat stirring until the mixture boils and thickens, about 3-4 minutes. Sanozar with half of the grated cheese salt and pepper. Remove and set aside while preparing the cannelloni.

For cannelloni: in a bowl, put the masses of lasagna. Cover with plenty of boiling water and soak while preparing filling.

In a skillet, heat remaining oil over medium heat. Add the remaining onion and cook 3-4 minutes, add the chopped tomatoes and cook cube 4-5 minutes more. Then add the tuna. Season with salt and pepper.

Fill the masses of one. Removing them from the water and put on the edge 2 spoonfuls of tuna mass. Roll careful not to break it. Put in a baking dish. Repeat the process with all the masses.

Cover the cannelloni with curry sauce reserved, sprinkle with remaining grated cheese and oven cooking medium temperature about 20-25 minutes or until golden brown stew and the massecuite. Remove from oven and serve.