COLD CANNELLONI

elaboration

1. Place 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 well-drained tuna, the chopped surimi sticks and 3 or 4 tablespoons of mayonnaise.
4. Mix until all the ingredients are well combined, mashing at the same time with a fork.
5. Spread out the slices of cooked ham and put some of the prepared mixture at one end.
6. Roll each slice into a cannelloni with the filling inside. The ham cannelloni should be closed 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 fridge until serving time.