Pancakes with tuna and Caesar sauce
12 servings
45 minutes
Brand chef Alexey Podlesnykh shared the recipe of the Uryuk chain with us.
1
Break 6 eggs into a deep bowl, add salt, sugar, and milk. Mix until smooth.
- Chicken egg: 10 pieces
- Salt: 8 g
- Sugar: 30 g
- Whole milk (3.2%): 1 l
2
Then add flour, mix again and pour in 140 milliliters of vegetable oil. Mix until a homogeneous consistency is achieved.
- Wheat flour: 350 g
- Vegetable oil: 150 ml
3
Let the prepared dough rest in the refrigerator for 30 minutes.
4
Heat the pan and fry the pancakes until golden brown on both sides. Brush the finished pancakes with melted butter.
- Clarified butter (ghee): 150 g
5
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.
- Canned tuna: 270 g
- Capers: 15 g
- Dijon mustard: 10 ml
- Worcestershire sauce: 15 g
- Vegetable oil: 150 ml
6
Add 120 grams of mayonnaise to the prepared sauce and mix. The vitello sauce is ready.
- Mayonnaise: 340 g
7
Next is the Caesar sauce. Combine 220 grams of mayonnaise, 30 grams of tuna, and 5 grams of capers.
- Mayonnaise: 340 g
- Canned tuna: 270 g
- Capers: 15 g
8
Send 1 clove of garlic, grated parmesan, soy sauce, and 5 grams of Worcestershire sauce. Blend until smooth.
- Garlic: 3 g
- Grated Parmesan cheese: 15 g
- Soy sauce: 10 ml
- Worcestershire sauce: 15 g
9
Boil the eggs hard. Grate the cooked whites.
- Chicken egg: 10 pieces
10
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.
- Canned tuna: 270 g
- Chicken egg: 10 pieces
- Mayonnaise: 340 g
11
Place the filling on the ready pancake, wrap it to form a rectangle.
12
Place the pancakes on a plate, decorate the space next to them with vitello sauce, and sprinkle with finely chopped green onions and parsley.
- Parsley: 5 g
- Spring onion: 5 g
