Recipe of Piononos with tuna
- 3 eggs
- 1 can of Tuna Center Loin in Olive Oil RO-280 Marina Real
- 1 small spring onion
- 1 tablespoon chopped parsley
- 1 garlic
- 1 clove of garlic
- Olive Oil
- 1 tablespoon of flour
- 250 c.c. of milk
- Bread crumbs
We make an omelet in a large pan as thin as posibble, beatting 2 eggs and adding a little salt to it.
Then chop the small spring onion, parsley and garlic and put shredded tuna center loin drain in a colander.
Add 2 tablespoons of Olive Oil in the pan and poached vegetables until they are done.
Add the flour and sauteed. Gradually pour the milk stirring until you get a bechamel souce. Add salt and a little nutmeg. We put the tuna and mix.
We cut a little the edges of the omelet to give slightly square shape, and those cuts chop them very small and mix the sauce.
Place the omelet on a double layer of plastic wrap.
Fill with the bechamel without reaching the edges.
We roll like a swiss roll, helping with the film.
We press well, being careful not to spill over sides and put another double layer of foil.
We put in the freezer 2 hours to make us easier to cut into slices.
Cut into thick slices.
We beat another egg and bread crumbs and coat slices.
Plenty of oil in a frying pan and fry until golden brown.
We serve, adding mayonnaise or another sauce that you like.