Tuna Crepes Paprikash Recipes

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.

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.

Steps:

• Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
• Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

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.