Olga Hernandez

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Recipe of False Tuna Medallions

False Tuna Medallions

20 mins
50 mins
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This dish honors the rich flavors of my land where we have delicious and varied homemade sausages. It is also healthy, simple, economical and delicious; can be served as a snack or main course. I'm sure you'll receive excellent comments. Enjoy it!
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5 portions
  • 2 cans tuna
  • 1 egg
  • 1/2 cans deviled ham
  • 1/2 teaspoons black pepper, freshly ground
  • 2 Turkey sausage
  • aluminum foil, Approximately 35 cm long
  • 3 leaves bay (laurel)
  • whole black peppers
  • 1/2 teaspoons salt
  • 1 Water


We boil the water with bay leaves, five whole peppers, and salt; in a pot or shallow pan and 30 cms. in diameter or more, over medium heat. While we prepare the roll.
In a bowl, stir the tuna, the ham, the egg and the ground pepper until it is perfectly integrated.
Spread the tuna mixture on the aluminum foil, lengthwise and leaving 3 cm on each side unused, once the bed is made place the sausages at one end along.
Start rolling with the same aluminum foil wrapping the sausages and carefully but firmly tightening, take off the foil at each turn and continue until you have a roll of meat, (as the gypsy pastry arm is rolled), wrap with the same Roll the paper and squeeze or seal the ends.
Introduce the roll to the water that must already be boiling and cover, regulate the temperature to avoid spills and let cook for 50 minutes, turning every 25 minutes to the roll if the water does not cover the entire roll, to ensure cooking.
After 50 minutes, drain well and refrigerate for a minimum hour or more, slicing to serve.


Accompany the snack with habanera sauce or a mixture of mayonnaise with ketchup if you do not want chili.


Preferably refrigerate overnight to achieve a better consistency.

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