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3 eggs

12 cooked asparagus ( Zia Mirella prefers  using  fresh asparagus but  if not use the tinned ones)

A 100g tin of tuna in olive oil

100g of Italian Ricotta Cheese – you can buy it in most super markets

A teaspoon of chopped  parsley

A teaspoon of Worcester sauce

The juice of ½ a lemon

A pat of butter

A little plain white flour

A dash of salt and pepper


Separate the eggs and beat up the whites with a pinch of salt until they are stiff.

Add the flour to the beaten up whites very slowly with a wooden spoon. (Zia Mirella says that this is so the egg whites don’t collapse but stay stiff.)

Lightly beat up the egg yolks and  slowly add to the beaten whites. 

Heat up the oven to a moderate temperature of 150°.

Place a piece of silver foil approximately 20 by 30 cm on the oven tray and coat it with butter.

Gently spread the mixture onto the coated foil.

Allow to cook for 10-15  minutes until the mixture has turned to a biscuit and is a light golden brown.

Remove from the oven and turn the cooked biscuit onto a slightly damp cloth.

 Peel off the silver foil ( Zia Mirella  says this is a crucial moment and you should do this very carefully so as not to break  the biscuit).

Roll the biscuit in the damp cloth and put to one side while you prepare the filling.

Mix the tuna, the ricotta cheese, the chopped  parsley, the lemon juice, the Worcester sauce in your mixer until it is thick and creamy.

Adjust for salt and pepper.

Roll out the biscuit length ways and spread over the tuna mix.

Add the cooked asparagus, roll up the biscuit  wrapped up in some silver foil.

Leave it in the fridge for at least an hour and a half.

Half an hour before serving take the roll out of the fridge slice onto a serving platter surrounded by extra asparagus.

Serve the roll as a light lunch with a separate bowl with some mayonnaise.

This is another of Zia Mirella’s recipes that can be made beforehand.