Best Tuna Crepes Paprikash Recipes
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
PAPRIKA TUNA
Make and share this Paprika Tuna recipe from Food.com.
Provided by Maryla O.
Categories Tuna
Time 30m
Yield 4 people, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice.
- Saute chopped onion for about 5 min., until translucent.
- Add shredded carrot and water. Cover and cook on low-medium for 10 minutes.
- Add drained tuna and tomato paste. Mix well with other ingredients. Cook for 1 minute.
- Add rice, salt and spices. Cook for 1-2 minutes.
Nutrition Facts : Calories 243.9, Fat 7.3, SaturatedFat 1.4, Cholesterol 27, Sodium 332.4, Carbohydrate 24.7, Fiber 1.8, Sugar 2, Protein 18.9
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
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
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love