Tuna and mushroom pancakes

Recipe from: 2/19/2004 12:00:00 AM

Ingredients 13
Servings 5
Time

Ingredients

  • 30
    ml
    olive oil
  • 125
    g
    baby leeks, thinly sliced
  • 200
    g
    brown mushrooms, sliced
  • 1
    garlic clove, crushed
  • 5
    ml
    paprika
  • 1
    x 170 g can tuna in brine, drained
  • 15
    ml
    cornflour
  • 3
    ml
    mustard powder
  • 300
    ml
    milk
  • salt and freshly ground black pepper
  • 8
    prepared pancakes
  • 50
    g
    grated Parmesan cheese
  • chopped flat-leaf parsley and extra Parmesan cheese to serve
 

Method

 
Preheat the oven to 190 °C.
Heat the oil in a non-stick pan and stir-fry the leeks, mushrooms and garlic for 10 minutes.
Season with salt and pepper.
Add the tuna, remove from the heat and leave to cool.
Blend the cornflour with the mustard powder and 30 ml milk.
Bring the remaining milk to the boil, remove from the heat and stir in the cornflour mixture.
Heat, stirring continuously, until the mixture thickens.
Season with salt and pepper and add to the tuna mixture. Mix well.
Place the pancakes on a work surface and spoon a generous helping of the mixture on each.
Roll up and arrange on a greased ovenproof dish.
Scatter the Parmesan cheese on top and bake for 15 to 20 minutes or until the edges of the pancakes are crisp.
Serve hot, scattered with chopped parsley and extra Parmesan cheese with a salad on the side.
 

Read more on: fish/seafood  |  bake  |  stir-fry
 

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