Appetizer - Can be lactose free (read notes at bottom)
Thanks to our Italian friend Felicita` Piena for this recipe!
200 grams (about 1 1/2 cup) Italian 00 flour
1 tsp baking powder
1 can Italian tuna in olive oil, drained
50 gr. (about 3 tbsp) grated Parmigiano Reggiano
Salt, if needed.
Mix flour, egg, baking powder, parmigiano and water until you obtain a smooth batter, then stir in tuna, drained and crumbled. Adjust with salt, if needed.
Warm up the griddle or a non-stick skillet lighty greased and cook your tuna pankes (as you would do with any other pancakes).
Serve warm in a mixed appetizer.
- For this recipe it is mandatory to use real good tuna (like the Tonnino that we carry) and high quality ingredients, given the fact there there are just a few of them.
- Quantity depends on how big you're making your pancakes, I think mine were a little too big.
- You can add chopped fresh parsley and grated lemon zest.
- If there are lactose intolerant people, avoid parmigiano!