Tuna Crepes Paprikash Recipes

TUNA CREPES

Steps:

• Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
• Heat non-stick frypan, coated with cooking spray, over medium heat.
• Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
• (15 cm) diameter and cook batter on both sides until light golden.
• Remove from pan& set aside, keeping warm.
• Repeat step 3 to make 8 crêpes.
• Combine soup with tuna, green onion, celery, and milk.
• Bring to boil, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
• Roll crêpes to cover filling.
• Sprinkle Parmesan cheese and paprika on top.

TUNA CREPES PAPRIKASH

Steps:

• 1. Melt butter and saute onion and celery until tender. Add remaining ingredients, except crepes and Sauce. Cook 10 minutes remove from heat. Stir in 1 cup Paprikash Sauce. 2. Spoon tuna mixture onto one end of each crepe and roll up. Heat half of remaining Paprikash Sauce in crepe pan. 3. Add half of crepes to the pan as crepes are heated, remove and continue with remaining sauce and crepes. Paprikash Sauce: 1. Melt butter add paprika and stir constantly over low heat for 5 minutes. Blend in flour slowly add and stir in chicken broth, salt and pepper. Cook, stirring constantly until mixture thickens and comes to a boil. 2. Remove from heat and stir in sour cream.

SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH

Steps:

• In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
• Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
• In a small bowl, stir together the brown sugar, paprika, and oregano.
• Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
• Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
• (Per serving)
• Calories: 187
• Total fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 53mg
• Sodium: 112mg
• Carbohydrates: 9g
• Fiber: 3g
• Sugars: 5g
• Protein: 28g
• Calcium: 141mg
• Potassium: 1,020mg
• 1/2 other carbohydrate
• 3 lean meat

PAPRIKA TUNA

Steps:

• Cook rice.
• Saute chopped onion for about 5 min., until translucent.
• Add shredded carrot and water. Cover and cook on low-medium for 10 minutes.
• Add drained tuna and tomato paste. Mix well with other ingredients. Cook for 1 minute.
• Add rice, salt and spices. Cook for 1-2 minutes.