Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette
- TOTAL TIME: 40 MIN
- SERVINGS: Makes 8 crêpes
For the most delicious results, use the best olive oil–packed tuna you can find.
- 3/4 cup buckwheat flour
- 2 large eggs, beaten
- 1 1/3 cups milk
- 8 ounces bonito tuna in olive oil, drained
- 1 small green apple, cored and cut into 1/4-inch dice
- 1 small shallot, minced
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Sea salt
- 1/4 cup olive oil, plus more for brushing
- 5 ounces arugula
- In a medium bowl, whisk the buckwheat flour with the eggs and half of the milk until lump-free. Add the remaining milk and whisk until smooth. Refrigerate the batter for 20 minutes.
- Meanwhile, in another medium bowl, mix the tuna with the apple, shallot, mayonnaise and lemon juice.
- In a small bowl, whisk the mustard with the vinegar and salt. Gradually whisk in the 1/4 cup of olive oil, then season the vinaigrette with salt.
- Line a plate with wax paper. Heat an 8-inch nonstick skillet and lightly brush with olive oil. Add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the edges begin to pull away from the pan, 30 seconds to 1 minute. Flip the crêpe and cook 30 seconds to 1 minute longer. Transfer the crêpe to the prepared plate and repeat with the remaining batter.
- Divide the tuna salad between the crêpes and top with the arugula. Drizzle with the vinaigrette and serve.
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