TUNA CREPE STACK
While continuing my happy trip thru the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, I found yet another unique idea that turns canned tuna fish into something spec. Once again versatility gets high marks from me as this works as a brunch, luncheon or dinner entree as well as a starter course (Time does not include time for crepe batter to chill). *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 55m
Yield 6 Dinner Entree Wedges, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR CREPES: Sift flour into med bowl & make a well in the center. Add eggs, oil + 1/4 cup milk & beat till smooth. Beat in remaining milk & refrigerate batter for 30 minutes.
- Heat crepe pan & grease lightly (or spray w/PAM). Ladle 2-3 tbsp of batter into pan, swirling batter evenly around pan to coat the base.
- Cook over med-heat till crepe is lightly browned. Then turn the crepe to lightly brown the other side & turn out on a plate.
- Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.
- FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.
- Stir in flour & cook for 2 min, continuing to stir.
- Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.
- Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.
- TO ASSEMBLE & COOK STACK: Preheat oven to 350°F
- Place a crepe in a rd baking dish (or springform pan) & spread with 1/4 cup of the tuna sauce. Repeat layering w/remaining crepes & sauce.
- Sprinkle top of stack w/the reserved 1/2 cup grated cheddar cheese & bake for 10 minutes. Remove from oven & allow to rest for 2-3 minutes.
- TO SERVE: Use a sharp knife to cut stack into 8 wedges for a brunch or luncheon entree -- or 6 wedges for a dinner entree. As a starter course, I think it best to roll the crepes individually, place them in a casserole dish for baking topped w/the cheese & then serve 1 per person (halved on a sml plate).
Nutrition Facts : Calories 504.4, Fat 31.4, SaturatedFat 17.2, Cholesterol 206.9, Sodium 583.9, Carbohydrate 23.2, Fiber 1.5, Sugar 2, Protein 31.5
TUNA CREPES
Make and share this Tuna Crepes recipe from Food.com.
Provided by Dave C
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
- Heat non-stick frypan, coated with cooking spray, over medium heat.
- Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
- (15 cm) diameter and cook batter on both sides until light golden.
- Remove from pan& set aside, keeping warm.
- Repeat step 3 to make 8 crêpes.
- Combine soup with tuna, green onion, celery, and milk.
- Bring to boil, stirring occasionally.
- Reduce heat and simmer 5 minutes.
- Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
- Roll crêpes to cover filling.
- Sprinkle Parmesan cheese and paprika on top.
Nutrition Facts : Calories 312.3, Fat 10.4, SaturatedFat 3.8, Cholesterol 24.6, Sodium 1106.2, Carbohydrate 45, Fiber 1.6, Sugar 1.3, Protein 9.6
CREPES WITH TUNA SAUCE
Steps:
- Drain oil form tuna and anchovies and finely chop the fish. Add parsley, salt and pepper to taste, and mix well. Beat the flour with half the water to avoid forming lumps. Add remaining water and mix well. Add eggs, onion salt and ¼ teaspoon pepper and beat well. Heat a four inch skillet; brush bottom with oil. Pour 2 or 2½ tablespoon of butter in skillet, tilting to spread the crepe evenly. Cook 3 minutes or until bottom is done but the top is still somewhat moist. Place 1 tablespoon of tuna mixture off centre on edges; fold other edge on top; with a fork seal the open semicircular edge. Turn migliaccini onto ungreased baking sheet, as you make them. Then bake in 450F oven for 5 to 6 minutes. SERVES: 6
Nutrition Facts :
SPINACH & TUNA PANCAKES
Celebrate Shrove Tuesday with these wholesome spinach and tuna pancakes. Healthy, nutritious and full of flavour, they deliver three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
- Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.
Nutrition Facts : Calories 539 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
TUNA ALFREDO
A jar of Alfredo sauce makes this easy dinner come together fast. Give it a burst of color and flavor with chopped fresh parsley and freshly ground black pepper.
Provided by EatAndRun
Categories Seafood Pasta
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 45.5 g, Cholesterol 28.6 mg, Fat 21.9 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 8.3 g, Sodium 732.7 mg
TUNA CREPES PAPRIKASH
Number Of Ingredients 16
Steps:
- 1. Melt butter and saute onion and celery until tender. Add remaining ingredients, except crepes and Sauce. Cook 10 minutes remove from heat. Stir in 1 cup Paprikash Sauce. 2. Spoon tuna mixture onto one end of each crepe and roll up. Heat half of remaining Paprikash Sauce in crepe pan. 3. Add half of crepes to the pan as crepes are heated, remove and continue with remaining sauce and crepes. Paprikash Sauce: 1. Melt butter add paprika and stir constantly over low heat for 5 minutes. Blend in flour slowly add and stir in chicken broth, salt and pepper. Cook, stirring constantly until mixture thickens and comes to a boil. 2. Remove from heat and stir in sour cream.
Nutrition Facts : Nutritional Facts Serves
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