Summer cannelloni recipe

Summer cannelloni are a simple, quick and cool dish to eat on hot days, as well as being a recipe that we can prepare in advance. Cannelloni are usually very popular and, although they are usually prepared with meat, you can make fillings with a wide variety of ingredients. To cover the cannelloni, the traditional thing is to prepare a béchamel sauce, but if you don’t want to do it and you prefer cooler cannelloni, you can make them with mayonnaise.

Don’t worry, we tell you all the steps so you can prepare them the way you want and discover how to make cold summer cannelloni.

Ingredients to make summer cannelloni:

• 16 plates of cannelloni
• 3 cans of prickly pear in oil or natural
• 4 eggs
• 1 spring onion
• 100 grams of fried tomato
• 1 jar of olives
• 1 can of mayonnaise

How to make summer cannelloni:

1. Pour plenty of water into a saucepan and add a little salt.
2. When it starts to boil, add the cannelloni platesone by one, let them cook for about 10 minutes or as indicated by the manufacturer.
3. When the plates are cooked, throw them into a colander so that they release all the water.
4. Put a clean kitchen towel on a base and place the stretched cannelloni plates to let them cool.
5. Put the eggs to cook, so that they are hard, cook them for about 10-12 minutes, remove and let cool.
6. Take a bowl and put the drained tuna in it.
7. She chops the eggs and adds them to the bowl. Set 2-3 egg yolks aside for garnish.
8. Chop the onion into very small pieces; add it to the bowl as well.
9. Incorporate the fried tomato little by little, stir and finish adding it to taste.
10. With a spoon, put portions of the fillingon each plate of these cold summer cannelloni.
11. Roll up the stuffed cannelloniand put them on a serving tray.
12. Cover the surface of the cold tuna cannelloni with a layer of mayonnaise.
13. Sprinkle the reserved egg yolks on top and garnish with some olives.
14. You can accompany the summer cannelloni with a bit of lettuce around and that’s it!