Open Faced Buckwheat Crêpes with Tuna Arugula and Dijon Vinaigrette

Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette

Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette

By Food & Wine
40 minutes

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Details
  • Servings:   8
  • Calories:   284
  • Protein:   14g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   13g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   20g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
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Ingredients
  • 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
Instructions

Open-Faced Buckwheat Crêpes with Tuna, Arugula and Dijon Vinaigrette serves 8 original recipe by Food & Wine.

View original preparation instructions

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