Pancakes with tuna paste

Ingredients for 8 servings:

• 80 g wholemeal flour
• 80 g wheat flour
• 400 ml milk
• 3 eggs
• 1 tbsp olive oil
• 1 can tuna in its own juice
• 4 tbsp yogurt, 1.5% fat
• 1 tbsp sour cream
• 1 bell pepper(s), green
• 8 leaves of iceberg lettuce
• 1 salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

homemade tuna paste

Combine both flours, milk, eggs, a pinch of salt, and a tablespoon of olive oil in a bowl and whisk thoroughly. Let the pancake batter rise for 10 minutes. Drain a can of tuna in its own juices. Place the tuna in a small bowl and break it up with a fork. Add a tablespoon of sour cream and 4 tablespoons of yogurt to the bowl and mix well (you can also break up the tuna with a hand blender). Season the tuna paste with salt, pepper, and a little chili powder. Add a little olive oil to the pan and fry the pancakes in batches until golden brown. Let the pancakes cool. Cut the bell pepper into strips. Pick 8 leaves of iceberg lettuce and rinse them thoroughly. Spread the cooled pancakes with the tuna paste. Then place a leaf of lettuce and strips of bell pepper on top. Carefully, but fairly tightly, roll up the pancakes. If you are not eating them immediately, wrap them in plastic wrap and store them in the refrigerator. With these ingredients you get 8 pancakes.