I’ve seen this recipe a million times, both sweet and savory, and had never thought of making it. This version by Canelona, with olive tapenade rolls and a salad filling, won me over. The recipe comes from the wonderful blog “Recetario Canecositas”, which I’m sure you’ve visited a million times, because she’s a first-class cook.
8 slices crustless sandwich bread
1 tub olive tapenade (Casa Tarradellas)
2 tubs Russian salad (ensaladilla rusa)
1 can pitted olives
2 tablespoons mayonnaise
3 small cans tuna, drained
A pinch of salt
1. Use a rolling pin to flatten and stretch each slice of bread a little. Spread with the tapenade and roll up like a Swiss roll, then wrap in plastic wrap. Keep them in the freezer or fridge for about half an hour so they hold their shape when you slice them into rounds. If you have an electric knife, use it to slice them – it’s quicker.
2. Line a salad bowl with plastic wrap and cover it with the canapés, making sure there are no big gaps where the salad could seep through.
3. In the Thermomix bowl, add the Russian salad, olives, mayonnaise and drained tuna. Mix at speed 4.5, helping with the spatula. This depends on your taste – I like it quite finely blended. If you prefer chunks, mix at speed 3.
4. Pour the mixture into the lined bowl and cover with the overhanging plastic so it doesn’t dry out. Keep in the fridge for a few hours before serving.
5. Unmold onto a plate and decorate with little points of milk bread.
