Thanks to our Italian friend Felicita` Piena for this recipe; I decided to make a change since I had some minced vegetables left over after making meat sauce. As a tip, put 2 carrots, 2 celery stalks and 1 large onion in a food processor; process and freeze in ice-cube forms: you'll always have some ready to use!
200 grams (about 1 1/2 cup) Italian 00 flour
1 tsp baking powder
1 can Italian tuna in olive oil, drained
1 tbsp each of finely chopped onions, carrots, celery
1 extra large egg
Water
Salt, if needed.
Mix flour, egg, baking powder, vegetables 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.
- Number of pancakes depends on how big you're making them (I made 10).
- You can add chopped fresh parsley and grated lemon zest.
