Cold tuna and egg cannelloni recipe

When we are in the middle of the hot season or, simply, we feel like cooling off eating fresh dishes, cold cannelloni are a perfect option. In addition to being delicious, they are much easier to prepare than hot cannelloni, because they do not require frying or cooking in the oven.

Do you dare to cook with us? She continues reading and discovers how to make cold tuna and egg cannelloni, take a picture of the result and share it.

Ingredients to make cold tuna and egg cannelloni:

• 6 sheets of Pasta for cannelloni
• 4 cans of Tuna
• 4 bars of Surimi
• 1 can of sweet corn
• 2 boiled eggs
• ½ red pepper
• 1 piece of leek
• for the willow
• Ketchup
• mayonnaise

How to make cold tuna and egg cannelloni:

1. In order to make these delicious cold summer cannelloni, the first thing we must do is put the pasta sheets to cookfollowing the instructions on the package
2. While the pasta is cooking, we take the opportunity to prepare the tuna and egg filling.
3. To speed up the process, we’ve cooked the eggs earlier, however, if you haven’t done this step yet, you can do it now.
4. On the other hand, you have the option of using the leek add pepper raw, or boiling them slightly to soften them, as we have done.
5. Finely chop the surimi bars, drain and shred the tuna, chop the pepper and leek very small, and mix all these ingredientsin a bowl together with the sweet corn.
6. When the eggs are cooked and cold, remove the shells, reserve half an egg for presentation, chop the rest and add it to the filling.
7. To give a touch of creaminess to the cold tuna cannelloni, you can add a tablespoon of mayonnaise.
8. Once the pasta is al dente, drain it and put it under cold water.
9. Now all that remains is to form the cold summer cannelloni.
10. To do this, we fill each sheet, evenly distributing the previous preparation, and close very carefully.
11. Now that we have the tuna and egg cannelloni ready, the time has come to make the pink sauce.
12. It’s as simple as mixing the desired amount of ketchup with mayonnaise, so it couldn’t be easier!
13. And if you want to give an extra touch of flavor, add a splash of orange juice, the result is spectacular. Apart, we chop the half egg that we reserved.
14. For the presentation, we serve the cannelloni, bathe them with pink sauce to taste and sprinkle the chopped egg. Easy, right?
15. As you can see, these cold tuna and egg cannelloniare ideal to combat the high temperatures, accompanied by an avocado salad and a refreshing drink.