When we are in the middle of heat or, simply, we want to refresh ourselves by eating fresh dishes, the cold cannelloni are a perfect option. In addition to being delicious, they are much easier to elaborate than the hot cannelloni, because they do not require sofrito or cooking in the oven. Do you encourage you to cook with us? Keep reading and discover from the hand of recipes how to make cold cannelloni of tuna and egg, take a picture of the result and share it.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make cold cannelloni of tuna and egg: |
| 6 Pasta sheets for cannelloni 4 cans of tuna 4 bars of surimi 1 can of sweet corn 2 cooked eggs ½ red pepper 1 piece of leek para the sauce: ketchup mayonasa |
| Additional characteristics: cheap cost, popular in spring-summer, boiled |
Ingredients to make cold cannelloni of tuna and egg:
1. To be able to make these delicious cold summer cannelloni, the first thing we must do is put the paste sheets to cook following the instructions of the package.
2. While the pasta is cooked, we take the opportunity to prepare the tuna and egg filling. To accelerate the process, we have cooked the eggs previously, however, if you have not yet carried out this step, you can do it now. On the other hand, you have the option to use the leek and raw pepper, or boil them slightly to soften them, as we have done.
3. We finely chop the surimi bars, drain and crumble the tuna, we chop the pepper and the leek, and mix all these ingredients in a bowl along with the sweet corn. When the eggs are cooked and cold, we remove the shells, we reserve half egg for the presentation, chop the rest and add it to the filling. To give a touch of creaminess to the cold cannelloni of tuna, you can add a tablespoon of mayonnaise.
4. Once the pasta is at the dente, we drain it and pass it through cold water. Now it only remains for summer canelons. To do this, we fill each sheet distributing the previous preparation evenly, and close very carefully.
5. Now that we have the cannelloni of tuna and egg ready, the time has come to make the pink sauce. It is as simple as mixing the desired amount of ketchup with mayonnaise, so easier impossible! 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 egg we reserve.
6. For the presentation, we serve the cannelloni, we bathe with pink sauce to taste and sprinkle the chopped egg. Easy, right? As you can see, these cold tuna and egg cannelloni are ideal for fighting high temperatures, accompanied by an avocado salad and a refreshing drink.
