The pionono is an easy-to-make and very versatile dough that consists of a thin layer of sponge cake that is filled and rolled up to form a cylinder. It receives this name in countries such as Argentina, Chile, Paraguay and Uruguay and, with this base, sweet, salty or bittersweet piononos can be prepared.
This time, we brings you the recipe for tuna pionono. Quick and easy, this very fluffy and flexible homemade pionono can be used in both sweet and savory preparations, since the options for this dough are innumerable.
This preparation is an indisputable classic for hot summer days. You can serve it as an appetizer or first course. Dare to do it and discover with us how to make easy tuna pionono.
Ingredients to make Tuna Pionono:
For the mass
- 30 grams of flour 0000
- 3 eggs
- 30 grams of sugar
- 1 tablespoon of honey
- 1 pinch of salt
For the filling
- 170 grams of canned tuna
- 100 grams of chopped black olives
- 1 fresh tomato in cubes
- 2 eggs
- 1 roasted red pepper
- 100 grams of mayonnaise
How to make Tuna Pionono:
Grease a 12-by-16-inch baking sheet. Then place parchment paper on top and grease again, this way it will be much easier for you to remove the pionono. Place the plate in the refrigerator while you prepare the dough. Beat the sugar, salt, eggs and honey until letter point is reached. Then add the sifted flour and mix gently beating.
Tip: You will know that the mixture is ready when you take part of it with the mixer and you can form a letter when it falls into the bowl.
Remove the plate that you had left in the refrigerator and pour the pionono dough, making sure it is even. Bake at a medium temperature of 180ºC for 10 minutes. Then, remove from the oven and let it cool.
Tip: It is advisable to let the pionono cool by covering it with a plate from above.
Once the dough is cold, peel it off the edges with a knife, turn it over and gently remove the paper. The dough should be spongy and flexible, it should not break. It should also be white at the base and slightly golden on top. Reserve the pionono rolled up in parchment paper. For the filling, put the black olives, the roasted red pepper, the hard-boiled eggs and the chopped tomato together with the tuna and the mayonnaise in a bowl and mix them. Everything must be well integrated.
Take out the pionono and stretch it. Cover the surface with the filling and roll it up, exerting pressure so that it is well compacted.
Cover the pionono again with the parchment paper and place a slightly damp cloth on top until it is time to serve. Store the tuna pionono in the refrigerator until you are ready to eat it. If it is to your liking, you can decorate it with mayonnaise, olives, chopped egg or tomatoes on top. Before taking it to the table, cut it into slices of 2 to 3 cm. Enjoy!
More piononos recipes
As we have told you before, piononos can be made with many ingredients. For example, in this case, you can make tuna pionono and CasanCrem or cream cheese instead of mayonnaise, or you can also add other ingredients such as corn and avocado. They match perfectly!
