Tuna and Pea Canneloni

It's this time of year again when fresh peas are available in the shops. I don't really like shelling them but it's a small price to pay.

(serves 4)

8 no cook canneloni tubes
500 g fresh peas in pods or 250 g frozen peas
1/2 red onion
2 garlic cloves
1 tin chopped tomatoes
1 pointed red pepper
250 ml semi-skimmed milk
1 tbsp flour
1 egg yolk
1 tin of line-caught tuna in olive or sunflower oil
1 bay leaf
juice of 1/2 lime
sea salt
freshly ground black pepper
freshly ground nutmeg
balsamic vinegar
extra virgin olive oil

freshly grated parmesan

1. Shell the peas, place fresh or frozen peas into steamer and steam for 3 minutes. Set aside and leave to cool.

2. Drain the oil off the tuna and drizzle with the lime juice.

3. Chop the onion and garlic. Half and slice the pepper. Heat some fresh olive oil or a little of the oil from the tuna in a frying pan. Sauté onion, garlic and pepper for a few minutes until they start to soften. Add the tinned tomatoes, balsamic vinegar and the bay leaf. Season with pepper and salt. Simmer for about 10 minutes, then transfer into an oven-proof dish.

4. While the sauce is cooking mix the peas and tuna with a fork. Season with a little salt and pepper. Fill the canneloni tubes with this mix and place into the tomato sauce. Sprinkle any left-over filling onto the tomato sauce.

5. Now make the bechamel. Start by heating a couple of tablespoons of olive oil in a frying pan. Sprinkle the flour into the oil. Once it's "dissolved" gradually add the milk, bring to the boil, then remove from the heat. Beat in the egg yolk. Season with salt, pepper and nutmeg. Pour the bechamel over the canneloni. Cover with tin foil and bake in the oven at 175 °C/gas mark 4 for 30 minutes.

6. Remove the tin foil, grate some parmesan and scatter over the top. Bake for a further 10 minutes at 200 °C/gas mark 6.