Pancakes with tuna and Caesar sauce

Break 6 eggs into a deep bowl, add salt, sugar, and milk. Mix until smooth.

Then add flour, mix again and pour in 140 milliliters of vegetable oil. Mix until a homogeneous consistency is achieved.

Let the prepared dough rest in the refrigerator for 30 minutes.

Heat the pan and fry the pancakes until golden brown on both sides. Brush the finished pancakes with melted butter.

Prepare vitello sauce. Send 120 grams of tuna, 10 grams of capers, Dijon mustard, Worcestershire sauce, and a tablespoon of vegetable oil to the blender. Blend until smooth.

Add 120 grams of mayonnaise to the prepared sauce and mix. The vitello sauce is ready.

Next is the Caesar sauce. Combine 220 grams of mayonnaise, 30 grams of tuna, and 5 grams of capers.

Send 1 clove of garlic, grated parmesan, soy sauce, and 5 grams of Worcestershire sauce. Blend until smooth.

Boil the eggs hard. Grate the cooked whites.

Prepare the filling for pancakes. Mash 120 grams of tuna with a fork, add grated egg whites to the fish, and mix with Caesar sauce. Stir well.

Place the filling on the ready pancake, wrap it to form a rectangle.

Place the pancakes on a plate, decorate the space next to them with vitello sauce, and sprinkle with finely chopped green onions and parsley.