Salted Cannoli with a Tuna and Pea Mousse

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:

  • 2 160 g cans of Rio Mare Tuna in Extra Virgin Olive Oil
  • 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 200°C.

Mise en place

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.

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Chef's Tip

Pea pods do not need to be discarded. On the contrary, they are a delicious ingredient that helps reduce waste in the kitchen. However, once they’ve been cooked, it’s important to use a hand-operated vegetable mill to puree them, since this is the only utensil that will allow you to eliminate the tough filaments found in the skin (not blendable in a food processor).

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