Tuna Pancakes
A light lunch or dinner that we can enjoy with a bowl of salad.
Details
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
Dough
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3 pieces Egg, fresh
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300 ml Milk, whole milk
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2 pinch Salt, table
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125 g Wheat flour, white, multi-purpose
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2 spoons Butter, unsalted
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pieces Butter, unsalted
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3 spoons Oil, olive
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1 piece Onion, raw
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2 pod Garlic, fresh
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350 g Fish, tuna, in brine
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200 ml Alfredo sauce
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pieces Salt, table
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2 spoons Parsley, fresh
Steps
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In a bowl, use a whisk or an electric mixer to combine the eggs, milk, and salt. While mixing, gradually add the flour spoon by spoon until the ingredients form a smooth batter. The batter should be liquid but not watery. Finally, mix in the melted butter.
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Pour the béchamel sauce into a small pot and heat it slowly over moderate heat. Peel and finely chop the onion and garlic separately. Heat oil in a pan and first sauté the chopped onion until translucent. Add the garlic, stir-fry for 1 to 2 minutes, and when the garlic becomes fragrant, add the drained tuna. Fry for another 2 minutes, then mix in a few tablespoons of béchamel sauce to bind the ingredients together. Season the filling to taste with pepper, salt, and oregano.
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Heat a pancake pan over medium heat. Grease it with a piece of butter, then pour in enough batter to thinly cover the bottom. When the pancake turns golden brown on the bottom, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until all the batter is used.
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Fill the cooked pancakes with the prepared tuna filling. Serve them on plates, drizzle with béchamel sauce, sprinkle with chopped parsley, and serve.
Nutrition Information (Per 100g)
- Calories: 196.87 kcal
- Fat: 8.84 g
- Saturated Fat: 2.69 g
- Carbohydrates: 12.2 g
- Sugars: 0.45 g
- Protein: 13.32 g
- Fiber: 0.34 g