Tuna crêpes

Recipe from: 5 April 2016
recipe, tuna, crepes

Ingredients 12
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 7
    ready-made crêpes
  • FILLING:
  • 170
    g
    tin tuna in oil, drained
  • 2
    Tbs
    sunflower oil
  • 2
    stalks celery, finely sliced
  • 3
    spring onions, finely sliced
  • 1
    round of feta, crumbled
  • SAUCE:
  • 2
    Tbs
    butter
  • 250
    g
    button mushrooms, cleaned and sliced
  • 2
    Tbs
    sherry
  • 400
    ml
    cream
 

Method

00:10
 
Preheat oven to 200ºC.

Heat the oil in a pan over a medium-low heat and sauté the celery and spring onions until softened but without colour.

Tip the celery, spring onions and oil into the tuna and mix in the feta.

Heat the butter in a pot over medium-low heat and sauté the mushrooms until softened and their liquid is re-absorbed. Add the sherry and sauté until absorbed by the mushrooms. Add the cream and bring to a simmer, then remove from the heat.

Spoon some of the filling into each crêpe and roll up. Arrange on a platter or in a baking dish. Pour over the mushrooms and cream and bake for 15–20 minutes until the crêpes are crisp around the edges and the cream is golden and bubbling.

Words and image: Fairlady

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Read more on: tuna  |  recipe
 

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