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Tuna Stack

Healthycooking's picture
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Skim milk 3⁄4 Cup (12 tbs)
  Egg 1
  Margarine 2 Teaspoon
  Tuna salad 2 Cup (32 tbs)
  Apple slaw 2 Cup (32 tbs)
  Cooking spray 2 Tablespoon

Combine flour and salt in a small bowl; stir well.
Gradually add milk, egg, and margorine, bearing with a wire whisk until smooth.
Cover and refrigerate batter at least 1 hour.
Coat the bottom of a 10-inch nonstick crepe pan or skillet with cooking spray; place pan over medium heat just until hot, nor smoking.
Pour 3 tablespoons batter into hot pan, quickly tilt pan in all directions so that batter covers pan in a thin film.
Cook crepe 2 minutes.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from the pan.
Flip crepe, and cook 1 minute on other side.
Place crepes on a rowel to cool.
Stack crepes between layers of waxed paper to prevent sticking.
Repeat procedure until all batter is used.
Place one crepe on a serving platter; spread 1/3 cup tuna Salad over crepe.
Top with another crepe, and spread with 1/3, cup Apple Slaw.
Repeat procedure, ending with a crepe, until all crepes, Tuna Salad, and Apple Slaw have been used.
Cover and refrigerate overnight.
Garnish Tuna Stack with a cucumber rose, if desired.
Cur into wedges to serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 300 Calories from Fat 140

% Daily Value*

Total Fat 16 g24%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 58.1 mg19.4%

Sodium 412.7 mg17.2%

Total Carbohydrates 21 g7%

Dietary Fiber 0.95 g3.8%

Sugars 3.6 g

Protein 19 g38.9%

Vitamin A 13.4% Vitamin C 13.1%

Calcium 7.3% Iron 9.4%

*Based on a 2000 Calorie diet

Tuna Stack Recipe