Summer cannelloni are a simple, fast and fresh dish to eat on hot days, in addition to being a recipe that we can prepare in advance. Canelones usually like a lot and, although they usually prepare with meat, you can make fillings with a wide variety of ingredients. To cover the cannelons, the traditional is to prepare a bechamel sauce, but if you do not want cold summer cannelloni.
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make summer cannelloni: |
| 16 Canelones plates 3 cans of tuna in oil or natural 4 eggs 1 tender onion 100 grams of fried tomato 1 pot of olives 1 canon boat |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make summer cannelloni:
1. Pour abundant water into a saucepan and add some salt. When it starts to boil, add the Canelones plates one by one, let them cook about 10 minutes or what the manufacturer indicates.
2. When the plates are cooked, check them in a drainer to release all the water. Put a clean kitchen cloth on a base and place the stretched cannelloni plates to let them cool.
3. Put the eggs to cook, so that they are hard to have about 10-12 minutes cooking, take out and let it cool. Disconcer here all the secrets to prepare perfect cooked eggs.
4. Take a bowl and throw the drained tuna. Pick the eggs and add them to the bowl. Leave 2 or 3 egg yolks apart to decorate.
5. Pica the onion in very small bits, add it to the bowl. Incorporates the fried tomato little by little, see stirring and finish adding it to taste.
6. With a spoon sees putting landfill portions on each plate of these cold summer cannelloni.
7. See the stuffed cannelloni and putting them in a serving tray.
8. Cover the surface of the cold cannelloni of tuna with a layer of mayonnaise. Sprinkle the reserved yolks on top and adorns with olives. You can accompany the summer cannelloni with a little lettuce around and ready! If you want to make your own mayonnaise, visit our homemade mayonnaise recipe.
