Ingredients (serves 4)
400gr canned tuna steak in olive oil, drained
2 medium white onions
1/4 litre organic full fat milk (try using rice milk instead)
150gr brown rice flour
3 organic eggs
hymalayan rock salt, ground black pepper, extra virgin olive oil or coconut oil, fresh parsley
Chop the onions fine Julienne style and sautée in a pan with olive oil until golden. Add some salt and pepper. Draine excess oil and save for later.
Crack the eggs into a bowl. add the flour, milk, a pinch of salt and finely chopped parsley. Use a blender to mix it all well until there are no lumps left.
Heat a little oil in a pan, add a dollop of the pancake mass and make sure it covers the whole pan. Cook at medium heat until it starts to set. Then, turn it over and cook until golden. Then, put it on a plate to rest.
Do the same with the remaining pancake mix.
Shred the tuna into small chunks into a small bowl. Add the sauted onion, finely chopped parsley and salt and pepper to taste. Mix well and fill the pancakes with this mix by rolling them as if they were a wrap.
Happy, and healthy Pancake Tuesday!