COLD CANNELLONI

elaboration

1. Put the boiled eggs in a bowl and mash them with a fork until they are well crushed.
2. Cut the peppers into small squares. Once diced, add them to the bowl.
3. Add the previously well-drained tuna, the diced surimi sticks and 3 or 4 tablespoons of mayonnaise.
4. Mix until all ingredients are well integrated, mashing at the same time with a fork.
5. Spread the cooked ham slices and put some of the prepared mixture on one end.
6. Roll up each slice forming a cannelloni with the filling inside. The closure of the ham cannelloni must be at the bottom to prevent it from opening.
7. Garnish to taste with mayonnaise and olives when all the cannelloni are ready. And keep the cannelloni cold in the refrigerator until serving time.