Bittersweet Flavors + Delicate Cake Roll with A Savory Filling


Argentine food Bitersweet flavors savory Pionono - pionono salado con relleno de atun

Hello, Everybody! I really hope you all are having fun this time of the year. 

Can’t you believe it?! In a few days, it will be Christmas!  We are planning a Christmas with some close friends this year. So we’ve been trying to make extra time to get everything set up for the upcoming weekend. It will be a small gathering- and there will be a variety of dishes.

We will be having some appetizers before dinner. And I decided that I'd make a savory pionono. Pionono is a cake roll, and it can be made savory or sweet (like this cake here). I'd be making a filling of; Tuna, parsley, tomatoes, mayonnaise and blue cheese for this pionono and serve it with some watercress salad. This is perfect for summer and can be prepared ahead too.

Feliz Navidad, Everybody! 

Merry Christmas to all of you! Best wishes, lots and lots of love, happiness and a wonderful time of delectable food.

More Entrée and Appetizer Ideas:

Turmeric + Garlic Popcorn (Wholesome Snack)
Pumpkin Rice Croquettes with Tarragon Mayonnaise (Vegetarian)
Easy Party Tapas (Vegetarian)  


For the filling:
1 can tuna fish in oil, remove excess oil.
2 medium tomatoes, cut into thin slices
1 c. fresh parsley, finely chopped
Mayonnaise (about 1 cup)
Blue cheese, crumbled (about 2/3 cup)

1 Pionono / Sponge cake Recipe here

In a medium mixing bowl place the tuna and flake with a fork.  Stir in 1/2 cup of the mayonnaise (and save the rest to spread the cake) add chopped parley and mix well until combined. Spread the cake (pionono) with mayonnaise. Then add the tuna mixture, spreading it all over the pionono- Add tomato slices (like the picture above) and crumbled blue cheese.  

Carefully roll up the cake until you reach the end—Make sure the first turn is tight so the cake will roll evenly. Transfer the roll to a serving plate and keep it in the fridge before slicing and serving.


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