Salted Cannoli with a Tuna and Pea Mousse

Tuna with Peas

Time: 45 min


Ingredients for 4 servings

For the cannoli:

70 g of maize flour
80 g of 0 durum wheat
2 eggs
a pinch of salt
peanut oil, for frying

For the filling:

4 80 g cans of Rio Mare Tuna (Buy them on Amazon here)
100 g of robiola
150 g of fresh shelled peas
a few mint leaves
extra virgin olive oil
sea salt
white pepper

For the sauce:

the pea pods
Extra Virgin Olive Oil
Sea salt
Black pepper
Basil leaves
a few mint leaves for decoration


Knead the two types of flour with the egg and salt, to obtain a firm dough. Leave to rest in the fridge for half an hour and then roll out into thin sheets. Use a pastry cutter to obtain eight discs which should then be wound around steel cannoli cylinders. Fry in a generous amount of hot peanut oil,remove with a slotted spoons and leave the cannoli to drain on absorbent paper.

Prepare the filling, quickly sautéing the peas in a skillet, to which you have added a drizzle of oil and a pinch of salt. Blend coarsely and add them to the flaked tuna, the robiola, the crushed mint and the white pepper. Mix well with a fork to obtain a creamy consistency.

Wash the pea pods well, boil in salted boiling water for 5 minutes and puree using a vegetable mill. Season the sauce with salt, black pepper, oil and the chopped basil. If the sauce is too dense, make it a little more liquid by adding a spoon of the water in which the pods were cooked.
Fill the cannoli with the tuna and cream sauce and bake for a few minutes in an oven pre-heated to 400°F.

Spoon a thin layer of the pod sauce onto individual dishes, using a pastry brush to help you. Place the cannoli on top of the sauce, garnish with a sprinkling of black pepper and decorate with a few mint leaves. Serve with a dish of the remaining pod sauce.

Buon Appetito!