Tuna rolls with variations

Ingredients for 1 servings:

• 3 eggs
• 350 g flour
• ½ liter of milk
• some salt
• 400 g cream cheese, 2 packets.
• 2 cans of tuna in oil
• ½ bunch of spring onions
• ½ red bell pepper
• Olives, black
• 1 bunch of chives
• Black pepper, freshly ground
• 1 dashes lemon juice
• ½ red chili pepper(s) (Jalapeno)
• n. B. capers

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

delicious starter, easy to prepare

For the batter: Whisk together the eggs, flour, milk, and salt until lump-free, then use this to make 4-5 pancakes. For the filling: Drain the oil from the tuna, add the cream cheese, and season with plenty of freshly ground pepper and a squeeze of lemon juice. Mix everything until smooth and spread over the pancakes. Option 1: Spread very finely chopped red bell peppers and some finely chopped jalapeno peppers on the pancakes covered with the tuna and cream cheese mixture. Option 2: Sprinkle very finely chopped spring onions on the pancakes covered with the tuna and cream cheese mixture. Option 3: Sprinkle very finely chopped black olives and, if desired, finely chopped capers on the pancakes covered with the tuna and cream cheese mixture. Form the pancakes into a roll, wrap them in aluminum foil, and refrigerate for at least half an hour, preferably overnight. Then remove the foil, cut slices about the width of your thumb, and serve. I always make a roll of each variety; it looks so colorful. Serve with a small salad, for example, and you have a delicious appetizer, even suitable for a buffet.