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Tuna Pancake Wraps
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Serves: 4-6

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For the pancakes:

125 grams (4 ounces) flour or rice flour
¼ teaspoon salt
1 egg
300 ml or ½ pint milk
Butter or oil for frying

For the tuna filling:

1 onion, finely chopped
1 green chili, finely chopped
1 ½-inch piece of ginger, finely chopped
3 garlic cloves, finely chopped
¼ bunch of coriander, finely chopped
1 tbsp malt vinegar
Salt and black pepper
390 grams of drained tin tuna or fresh cooked tuna


  1. Sift the flour and salt into a bowl. Add the egg, and beat with a wooden spoon, adding the milk gradually.
  2. Heat a little butter or oil in a 7-inch frying pan until very hot, running it around to coat the sides of the pan.
  3. Pour in a little batter, rotating the pan at the same time, until enough batter is added to give a thin coating.
  4. Cook until the pancake begins to curl around the edges. Flip it over, and fry on the other side until golden brown. Transfer pancakes to a warm plate, cover and set aside.
  5. Fry the onion, chili, ginger and garlic in a frying pan with a little oil. Put aside to cool.
  6. Add the coriander to the mixture, along with malt vinegar and sprinkle with salt and black pepper. Add the tuna and mix together.
  7. Put two tablespoons of the filling on each pancake and fold into square parcels or into rolls.
  8. Serve with a slice of lime.

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