Pancake roll with tuna
10 servings
40 minutes
Recipe by Ilya Buchkin, chef at Fish Culture.
1
Mix the pancake batter. For this, put milk, eggs, flour, sugar, and salt in a bowl.
- Milk: 400 ml
- Chicken egg: 3 pieces
- Wheat flour: 100 g
- Sugar: 20 g
- Salt: 2 g
2
Pour in vegetable oil and blend with an immersion blender or whisk.
- Vegetable oil: 100 ml
3
Sift it through a sieve to avoid lumps of flour.
4
Fry pancakes over medium heat in a preheated, oiled skillet.
- Vegetable oil: 100 ml
5
The pancakes should cool down — they need to be left under plastic wrap at room temperature.
6
Cut tuna into 1x1 cm cubes, cucumber into 0.5x0.5 cm cubes.
- Tuna: 160 g
- Cucumbers: 60 g
7
For the sauce, mix mayonnaise and sriracha.
- Mayonnaise: 100 g
- Sriracha: 20 ml
8
Place one pancake on the board, spread a good layer of cottage cheese on the entire surface. Then, line up cucumber and tuna closer to the center.
- Cream cheese (curd cheese spread): 160 g
- Cucumbers: 60 g
- Tuna: 160 g
9
Roll the pancake into a tight roll, then cut a little from each side to ensure the roll has a nice cut. The knife for cutting should be slightly moistened with cold water to avoid smearing the cuts with cream cheese.
10
Cut the obtained roll into 6-8 equal rolls.
11
Place the roll on the plate in a line and drizzle a small amount of spicy sauce on top.
- Sriracha: 20 ml
12
Garnish the dish with small mounds of tobiko, placing it on each piece, and sprinkle with toasted sesame.
- Tobiko (flying fish roe): 80 g
- Sesame seeds: 12 g