Tuna and Hearts of Palm Pionono Roll

Quick Recipe Version (TL;DR)

• Yield: 12 party spirals (or 8 generous slices)
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 40 minutes (includes chilling)

Quick Ingredients

• 4 large eggs
• 1/4 cup (50 g) sugar
• 2/3 cup (85 g) all-purpose flour + 2 tbsp (16 g) cornstarch
• 1/4 tsp fine salt
• 2 tbsp (30 ml) milk + 1.5 tbsp (20 g) melted butter
• 2 cans tuna in oil, drained (5 oz/142 g each)
• 1 cup (150 g) hearts of palm, chopped
• 1/2 cup (70 g) green olives, sliced
• 2 scallions, thinly sliced; 2 tbsp parsley
• 1/2 cup (120 g) mayonnaise + 1/4 cup (60 g) plain Greek yogurt
• 1 lemon (zest + 1.5 tbsp juice), 2 tsp Dijon, 1 tbsp olive oil
• Salt and pepper

Do This

• 1. Heat oven to 200°C/400°F. Line a 10×15 in (25×38 cm) jelly-roll pan with parchment and lightly grease.
• 2. Beat eggs + sugar on high 6–8 min until pale and tripled (ribbon stage).
• 3. Sift flour, cornstarch, and salt over eggs; gently fold. Stream in warm milk and melted butter; fold just to combine.
• 4. Spread thinly in pan; bake 8–10 min until lightly golden and springy.
• 5. Invert onto clean parchment; peel lining. Roll up while warm with parchment inside; cool 20–30 min.
• 6. Mix filling: tuna, hearts of palm, olives, scallions, parsley, mayo, yogurt, Dijon, lemon zest/juice, olive oil, pepper, salt to taste.
• 7. Unroll, spread filling (leave 1.5 cm border), reroll tightly, wrap, chill 1 hour. Slice into spirals and garnish.

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Why You’ll Love This Recipe

• A soft, slightly sweet sponge that plays beautifully with the savory filling.
• Bright lemon, briny olives, and creamy tuna-palmito balance each bite.
• Make-ahead friendly and slices cleanly into picture-perfect party spirals.
• Light yet satisfying—ideal for potlucks, picnics, and buffet tables.

Grocery List

• Produce: 1 lemon, 2 scallions, fresh parsley
• Dairy: 4 large eggs, milk, plain Greek yogurt, butter
• Pantry: All-purpose flour, cornstarch, sugar, fine salt, canned tuna in oil, hearts of palm, green olives, mayonnaise, Dijon mustard, olive oil, black pepper

Full Ingredients

For the pionono sponge

• 4 large eggs, room temperature
• 1/4 cup (50 g) granulated sugar
• 2/3 cup (85 g) all-purpose flour
• 2 tbsp (16 g) cornstarch
• 1/4 tsp fine salt
• 2 tbsp (30 ml) milk, warmed
• 1.5 tbsp (20 g) unsalted butter, melted and slightly cooled

For the tuna–palmito filling

• 2 cans tuna in oil (5 oz/142 g each), well drained and flaked
• 1 cup (150 g) hearts of palm, well drained and finely chopped
• 1/2 cup (70 g) pitted green olives, sliced
• 2 scallions, thinly sliced
• 2 tbsp finely chopped flat-leaf parsley
• 1/2 cup (120 g) mayonnaise
• 1/4 cup (60 g) plain Greek yogurt
• 2 tsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1.5 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• Fine salt to taste (start with 1/4–1/2 tsp, adjust)

For assembly and garnish

• 1–2 tbsp mayonnaise (thinned with a little lemon juice), optional
• Extra parsley and olive slices
• Fine lemon zest or a light sprinkle of sweet paprika, optional

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 200°C/400°F. Line a 10×15 in (25×38 cm) jelly-roll pan with parchment, leaving a little overhang on the long sides, and lightly grease the parchment. Have a second sheet of parchment ready on the counter for rolling.

Step 2: Whip eggs and sugar to ribbon

In a stand mixer with whisk (or using a hand mixer), beat the eggs and sugar on high speed for 6–8 minutes until very pale, thick, and tripled in volume. When you lift the whisk, the batter should fall in a thick ribbon that sits on the surface for a few seconds before sinking.

Step 3: Fold in dry ingredients, then milk and butter

Sift the flour, cornstarch, and salt together. Sift half over the egg mixture and gently fold with a wide spatula, then fold in the remaining half just until no streaks remain. Stir the warm milk into the melted butter, then fold a few spoonfuls of batter into this milk-butter mixture to lighten it. Stream this back into the main bowl and fold gently until blended. Do not deflate the batter.

Step 4: Bake the sponge

Spread the batter evenly in the prepared pan, nudging it into the corners. Tap the pan once to release large bubbles. Bake for 8–10 minutes, until the top is set, lightly golden at the edges, and springs back to a gentle touch. Do not overbake or it will crack when rolled.

Step 5: Roll while warm and cool

Run a knife around the edges. Invert the hot sponge onto the clean sheet of parchment. Peel off the baking parchment. While the cake is still warm, use the clean parchment to roll the cake up from a short side into a tight log, with the parchment inside so it doesn’t stick. Place seam-side down and let cool 20–30 minutes to set the shape.

Step 6: Make the creamy tuna–palmito filling

While the sponge cools, in a bowl combine mayonnaise, Greek yogurt, Dijon, lemon zest and juice, olive oil, and black pepper. Fold in the well-drained tuna, chopped hearts of palm, olives, scallions, and parsley until evenly coated. Taste and add salt to preference (olives and tuna are already salty). The mixture should be thick, creamy, and spreadable—not wet.

Step 7: Fill, roll, chill, and slice

Carefully unroll the cooled sponge. Spread the filling evenly to the edges, leaving a 1.5 cm (1/2 in) clean border on the far short edge. Reroll tightly without trapping parchment, ending seam-side down. Wrap firmly in parchment or plastic and chill for at least 1 hour (up to 24 hours) to set. For serving, trim the ends, then slice into 12 neat spirals with a sharp serrated knife, wiping the blade between cuts. Garnish with a thin drizzle of lemony mayo, olive slices, and parsley.

Pro Tips

• Ribbon test is key: fully whipped eggs give you that flexible, crack-resistant sponge.
• Roll the sponge while warm to “teach” it the shape—cooling flat will cause cracking later.
• Drain tuna and hearts of palm very well; excess moisture can make the roll soggy.
• Chill before slicing, and use a clean serrated knife for tidy, bakery-style spirals.
• If tiny cracks appear, lightly “spackle” with a touch of mayo before garnishing.

Variations

• Mediterranean: Add 2 tbsp capers and 1/2 cup finely diced roasted red pepper; swap parsley for basil.
• Smoked salmon and dill: Replace tuna with flaked hot-smoked salmon; add 2 tbsp chopped dill and a touch more lemon.
• Vegetarian: Replace tuna with finely chopped artichoke hearts and roasted peppers; add 2 tbsp grated Parmesan.

Storage & Make-Ahead

Refrigerate the rolled and wrapped pionono for up to 24 hours before slicing. After slicing, keep covered and chilled for up to 2 days. Do not freeze (the sponge and creamy filling do not thaw well). For parties, slice up to 4 hours ahead and refrigerate; garnish just before serving.

Nutrition (per serving)

Approximate for 1 of 12 slices: 230 calories; 13 g fat; 13 g carbohydrates; 12 g protein; 0.8 g fiber; 2 g sugars; 390 mg sodium. Values will vary with specific brands and draining.