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Tuna Roll, Ecuador

This spectacular dish certainly reminds me of my childhood. My mother prepares the best and that is why I invited her to be part of this video. I hope you like it and enjoy it as much as I did while I was doing it with her.

Hello everyone, today we will prepare the authentic Ecuadorian tuna roll and it will be ready in approximately 40 minutes.


1 cup of mayonnaise (if it is homemade much better)

1 kilo of potatoes

300-400gr of carrots

1 white onion

2 cans of tuna loins in oil, drained

3 eggs

1 red bell pepper

1 bunch of parsley

1 cup of green peas

This recipe is intended for 4 people. So if you want to make more or less quantity, multiply or divide the ingredients and everything will be fine!


Start by cooking the potatoes with their skin (this will prevent them from getting too watery) until they are soft and ready to puree with them. cook the eggs for 10 minutes after the water is boiling since we want to make hard boiled eggs.

Dice the carrots and cook them along with the peas for 8 minutes or until soft.

Cut the white onion very small and reserve it. Cut up the parsley and chives and store them in the fridge so they don't wilt.

We roast the pepper and cut it into strips, this step is optional since we will only use them to decorate.

When the carrot and peas are done, drain them and let them cool.

When the eggs are hard, remove the shell and cut them into small squares.

Prick the potatoes from time to time to check that they are ready. Take them out of the water, peel and mash them with the help of a potato masher or fork, add salt and continue mashing, then with your hand form a soft dough. Let it cool a little.

Meanwhile, in a large bowl, mix the carrot, peas, onion, eggs, tuna, parsley, and mayonnaise. mix everything very well, taste and correct by adding salt. Reserve it.

On a flat surface, place a good piece of cling film and spread the potato dough over it, forming a layer 0.5 cm thick. Cut the sides so that everything fits very well inside the cling film and now spread the tuna mixture over the entire surface of the potato, trying to make it the same thickness. Leave the last 2 to 3 centimeters of one end unfilled to seal on that side last.

And now comes the difficult part ... or at least for me, that I am a disaster doing delicate things. With the help of cling film, roll the preparation into a "tube". It sounds difficult but it is really easy, remember that practice makes perfect. Cover with the film and leave in the fridge for at least 20 minutes until everything becomes more compact.

remove from the refrigerator, remove the cling film carefully and decorate with mayonnaise, roasted pepper strips and chives.

Cut slices as thick as you want and enjoy with your family .. it is really delicious

As we always say:

If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

If you don't have any of the ingredients on the list or don't like something, feel free to replace it. For example, if you don't like the taste of raw onion, you can omit it and add something that you like, like olives.

This recipe is only a guide and you can adapt it to your tastes. So do not stop doing it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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