How to make
First, prepare the base for the roll by beating the eggs with the sugar and salt well with a mixer and then add the milk.
Sift the flour with the baking powder and pour it in parts to the eggs, mixing by hand until you get a homogeneous mixture.
Pour the mixture into the baking tray lined with baking paper and spread it out evenly. Bake at 340°F (170°C) for 10 minutes in a preheated oven. It is good to check by looking through the door of the oven, but without opening it. It is important that the sponge cake layer is not baked for too long, so that it does not crumble later when rolling.
Once it's ready, turn it over on a clean, wet towel (you can put another sheet of baking paper on top of it to make it easier), carefully separate the baking paper and roll it up with the towel. Leave it to cool.
While the base is cooling, prepare the filling. To do this, take a deep container and put all the products for it inside. It is very important that they are well strained from the fat and liquids on them, so that our filling does not become liquid. Blend until a thick fine mixture is obtained.
Unroll the cooled sponge cake layer and spread almost all the filling evenly and save the rest for decorating or pouring over the roll when serving. Roll it up again and leave it for 30 minutes in the refrigerator (or until the moment when you will serve it).
Shortly before serving, remove it from the refrigerator and spread it with the mayonnaise (a thin layer), grate the boiled egg and sprinkle it on top and cut the pepper into thin strips and decorate with the roll with it and the olives.
Serve the savory roll as an appetizer and always well chilled.
Enjoy your meal! The tuna and red pepper roll is ready.
