The pionono is an easy and very versatile mass that consists of a fine cagochuelo sheet that is filled and rolled up to form a cylinder. Receive this name in countries such as Argentina, Chile, Paraguay and Uruguay and, with this base, you can prepare sweet, salty or bittersweet piones. On this opportunity, recipes are brings you the pionono tuna recipe. Easy and fast, this very spongy and flexible homemade pionone 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 as an appetizer or first dish. Dare to do it and discover with us how to make easy tuna pionone.
| 🚻 6 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make tuna pionono: |
| For the dough: 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 tuna in can |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to make tuna pionono:
1. AGRASA A 30 cm oven plate. Then place over butter paper and grease again, in this way it will be much easier to release the pionone. Place the plate on the refrigerator while preparing the dough.
2. beat until the sugar, salt, eggs and honey reach point. Then add the sifted flour and mix softly.
Trick: You will know that the mixture is to the point when you take part of it with the blender and you can form a letter when it falls in the bowl.
3. Remove the plate that you had left in the refrigerator and turn the pionone dough making sure that it is very couple.
4. Bake at average temperature of 180 ºC for 10 minutes. Then, remove from the oven and let it cool.
Trick: It is advisable to let the pionono cool covering it with a plate above.
5. Once the dough is cold, with a knife we ​​spite her from the edges, turn it and swallow the paper delicately. The dough must be spongy and flexible, it should not break. It must also have a white color at the base and be slightly golden above. The pionone is wrapped in the butter paper.
6. For the filling put the black olives, the roast red pepper, the hard eggs and the tomato all chopped together with the tuna and the mayonnaise in a bowl and mix them. Everything must be well integrated.
7. Take out the pionono and stretch it. Cover the surface with the filling and winding it by exerting pressure so that it is very compact. Cover the pionono with the butter paper and place a slightly wet cloth above until it is time to serve.
8. Save the tuna pionone in the refrigerator until consuming it. If it is liked, you can decorate it with mayonnaise, olives, chopped egg or tomatoes above. Before taking it to the table cut it slices 2 to 3 cm. Enjoy!
