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You can read about pionono and watch how to make it in this video. It’s basically a thin soft airy cake that can be used both for sweet and savory meals. The batter doesn’t use any leavening agent but instead gets the air by whisking the sugar, eggs and honey to ribbon stage. A good standing mixer really helps with this process since it takes quite a while.
Tuna pionono is one of the typical and famous tuna filled rolled cake in Argentina. It’s always served in some type of gatherings, celebrations, Christmas and New Year. My husband’s family and him love it!
The filling is a blank canvas, really. The one that I’m sharing with you in the video above is the one that my mother in law has been making throughout all these years.
A simple filling of tuna, mayonnaise, green olives and roasted sweet bell pepper. Mix them all together and it’s ready. The filling does take quite a lot of mayonnaise so if you can find a good quality light mayonnaise, use it. If not, go big or go home right?
I like to slice the tuna pionono around 1 inch thick. If you slice it too thin, it might break due to the filling and everything. Besides, who doesn’t like a thick slice, right?
We also like to spread dulce de leche on the pionono and roll it. A thick layer of it. Yummy!
I hope you try this simple recipe. Modify the filling to your desire and make it your own. Enjoy!
Watch how to make tuna pionono in the video below:
Tuna Pionono (Tuna Roll Cake)
- 300 gr drained canned tuna
- 1/2 cup roasted sweet red bell pepper , chopped
- 1/2 cup green olives , chopped
- 3/4 cup mayonnaise
- black pepper to taste
- 1 sheet pionono or roll cake , please refer to my video on how to make it
- In a bowl, add in tuna, roasted sweet bell pepper, green olives, mayonnaise and black pepper to taste. Mix everything well to combine. Set aside.
- Place 1 sheet of pionono (roll cake) on a working surface. Spoon the filling onto the pionono and spread evenly. Leave 1 inch empty space at the opposite end of where you will be starting to roll the pionono.
- Gently roll the pionono into a log. Place it on a serving plate and slice it around 1 inch thick. Serve and enjoy!