Pionono de atún
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Pionono de atún
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 6The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Drain the liquid from the tuna cans.
- 2Add the tuna, 4 eggs, salt, and pepper to a food processor and pulse until smooth.
- 3Pour the mixture onto a baking sheet lined with parchment paper, spread it evenly, and bake at 180°C.
- 4In a bowl, mix the grated carrot, hard-boiled eggs, spring onion, tomato, parsley, and mayonnaise to create the filling.
- 5Once the pionono base has cooled, peel off the parchment paper.
- 6Spread the filling over the base and add fresh arugula leaves.
- 7Roll the base tightly.
- 8Decorate the top with mayonnaise, chopped egg, spring onion, and cherry tomato slices.
Ingredients
- 2 can canned tuna
- 4 whole egg
- salt
- pepper
- 1 whole carrot, grated
- 3 whole hard-boiled egg
- 2 whole spring onion, chopped, green part only
- parsley, chopped
- tomato, diced
- mayonnaise
- arugula (optional)
- cherry tomato (optional)
Equipment
food processorbaking sheetparchment paperbowlspatula
Tips
- Let the pionono base cool thoroughly before rolling to prevent it from cracking.
