Entree: Spain – Asturias – Rollo de Bonito (Baked tuna loaf rolled and sliced, made with tuna, eggs, breadcrumbs and seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 1 lb (450 g) canned bonito del Norte or high-quality canned tuna, drained and flaked
- 3 large eggs, beaten
- 2 large eggs, hard-boiled and peeled (for stuffing), sliced lengthwise
- 1 cup (120 g) fresh breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1–2 g) sweet smoked paprika (pimentón dulce), optional
- 2 tbsp (30 g) mayonnaise or aïoli (for mixing and serving)
- 1 tbsp (15 ml) olive oil or melted butter for greasing pan
- 1 loaf tin (9x5 inch / 23x13 cm) or terrine mold, lined with parchment or plastic wrap

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf tin with parchment or plastic wrap leaving an overhang for easy unmolding.
2. Sauté aromatics: heat 2 tbsp (30 ml) olive oil in a small skillet over medium heat, add chopped onion and cook 4–5 minutes until softened and translucent; let cool slightly.
3. Mix filling: in a large bowl combine flaked tuna 1 lb (450 g), beaten eggs 3 large, breadcrumbs 1 cup (120 g), milk 1/4 cup (60 ml), cooled sautéed onion, parsley 2 tbsp (30 g), lemon juice 1 tbsp (15 ml), mayonnaise 2 tbsp (30 g), salt, pepper, and paprika if using. Stir until evenly combined; mixture should be moist but hold shape—add a splash more milk or a tablespoon more breadcrumbs if needed.
4. Assemble loaf: spread half the tuna mixture into the prepared tin, press gently to form an even layer. Arrange sliced hard-boiled eggs 2 large lengthwise down the center, then cover with remaining tuna mixture and press smooth.
5. Bake: cover tin loosely with foil and bake in the preheated oven for 35–45 minutes, or until set and slightly golden on top. An inserted knife should come out clean.
6. Chill and unmold: remove from oven, let cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to firm up. Unmold using parchment/plastic overhang and slice.
7. Serve: slice into rounds, serve chilled or at room temperature with a drizzle of olive oil or a dollop of aïoli, and crusty bread or boiled potatoes as typical in Asturias.