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Piononos de atún


  • 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
  • Salt
  • Pepper
  • Nutmeg
  • 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.

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