Ham Roll

Preparation:

Preparation: Boil the eggs, cool them and peel them. Purée the spinach, tuna and 2 hard-boiled eggs through a food processor. Collect the proceeds in a bowl, then add it to the mayonnaise. Mix the mixture and correct it with salt. Arrange the cooked ham in 2 rows of three slices each, placing them on a sheet of special kitchen paper, slightly overlapping: in this way you will obtain a rather regular rectangle. With a very pointed and very sharp knife, trim the six remaining hard-boiled eggs at both ends, removing a cap from them: this will help to arrange them well in the center of the roll. With about half of the spinach mixture, form a large strip which you will arrange parallel to the shorter side of the ham rectangle. Make a hollow in the strip where you will arrange the eggs in a row, one after the other. Then cover them with the remaining mixture, spreading it. Using the sheet of paper, roll up the ham on itself, then close it in the sheet itself and in an aluminum foil. Put it in the freezer for 1 hour before slicing it.