For the most delicious results, use the best olive oil–packed tuna you can find.

October 2013


Credit: © Phoebe Lapine

Recipe Summary

40 mins
Makes 8 crêpes


Ingredient Checklist


Instructions Checklist
  • 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.