Savory pionono is a Río de la Plata holiday classic. A store-bought sponge sheet makes this tuna, pepper and olive roll quick to assemble with beautiful spirals.
Recipe details
- Prep time: 20 min
- Cook time: 0 min
- Total time: 50 min
- Yield: 12 slices
- Difficulty: Easy
- Estimated cost per serving: $0.75
Ingredients
- 1 savory pionono or thin sponge sheet, about 10 x 14 inches
- 2 cans (5 oz/142 g each) tuna, drained
- 1/3 cup mayonnaise
- 1 teaspoon mustard
- 1/3 cup chopped roasted red pepper
- 1/4 cup chopped green olives
- 1 tablespoon parsley
- Black pepper
Step-by-step instructions
- Combine the tuna, mayonnaise, mustard, pepper, olives, parsley and black pepper.
- Unroll the sponge and spread the filling, leaving 1/2 inch bare at one short end.
- Roll firmly from the opposite end, using the paper to guide it.
- Wrap and refrigerate for 30 minutes to set.
- Use a serrated knife to cut 12 slices and serve chilled.
Tips and variations
- Avoid placing too much filling near the edges.
- Drain every ingredient thoroughly, especially the tuna and pepper.
