Imagine a culinary masterpiece that combines the delicate texture of a light egg cake with the savory richness of tuna, all wrapped in a stunning Japanese-inspired roll. The Tuna Pionono is not just a recipe; it's a gastronomic adventure that transforms ordinary ingredients into an extraordinary dish that will leave your taste buds dancing with excitement! Whether you're a home cook looking to impress or a food enthusiast seeking a unique recipe, this Tuna Roll Cake promises to be your next kitchen triumph.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 1 can tuna, drained
- 4 eggs
- 1 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 sheet nori
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper, making sure it extends over the edges for easy removal later.
- In a mixing bowl, crack the 4 eggs and whisk them together until they are well combined and frothy. This will help create a light and fluffy texture in the cake.
- Pour the whisked eggs into the prepared baking sheet, spreading them evenly to cover the surface. Bake in the preheated oven for about 10 minutes, or until the egg mixture is set and lightly golden.
- While the cake is baking, prepare the tuna filling. In a separate bowl, combine the drained tuna, 1 tablespoon of mayonnaise, 1 tablespoon of soy sauce, and a pinch of salt and pepper. Mix well until all ingredients are fully incorporated.
- Once the egg cake is done baking, remove it from the oven and let it cool for a few minutes. Carefully peel off the parchment paper.
- Place the nori sheet on top of the egg cake, ensuring it covers the surface evenly. The nori will add flavor and help hold the roll together.
- Spread the tuna mixture evenly over the nori, leaving a small border around the edges to prevent spilling when rolling.
- Starting from one end, carefully roll the cake tightly, using the parchment paper to assist you. Be gentle to maintain the structure of the roll.
- Once rolled, wrap the roll in the parchment paper and let it rest seam-side down for about 5-10 minutes to help it hold its shape.
- After resting, slice the roll into 6 equal pieces using a sharp knife. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- Serve the Tuna Pionono Tuna Roll Cake on a platter, garnished with additional soy sauce or wasabi if desired. Enjoy your delicious Japanese-inspired dish!
Tips
- Egg Whisking Technique: Whisk eggs thoroughly to incorporate air, ensuring a light and fluffy cake base. The more you whisk, the more delicate your roll will be.
- Temperature Control: Use an oven thermometer to ensure precise 180°C (350°F) temperature for even baking.
- Rolling Mastery: Use parchment paper as your rolling assistant to create a tight, uniform roll without breaking the delicate egg cake.
- Knife Trick: Always use a sharp knife and clean it between cuts with a damp cloth for perfectly clean, professional-looking slices.
- Flavor Enhancement: Experiment with adding finely chopped herbs or a dash of sesame oil to your tuna mixture for extra depth of flavor.
- Serving Suggestion: Serve slightly chilled or at room temperature for the best texture and taste experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 220mg
