Gluten-free pancake stuffed with cottage cheese and tuna cream, lettuce, tuna and cheese

Recipe by Ondřej Beneš, winner of the second annual Snack of the Year competition with Rio Mare.

Ingredients:

Several ingredients (4 servings): 150 g Rio mare tuna in olive oil

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80 g of Rio Mare Tuna Paté Cream 64 g salad lollo bianco 20 g spring onions For the cottage cheese and cream cheese: 100 g of hard cottage cheese 60 g of butter 16 ml of milk residual olive oil from Rio Mare tuna salt For gluten free pancakes:/td>

gluten-free buckwheat flour 16 g extra virgin Monini olive oil 16 g yolks 160 ml milk parsley Other: spring onion pepper salt

Procedure:

Preparing gluten-free pancakes:
1. Mix buckwheat flour with Jizerka flour, add egg yolks (it is necessary to use only egg yolks, otherwise the batter would foam and be bubbly when baking), salt and milk
2. Whisk everything thoroughly, dilute the dough with milk as needed
3.

Preparation of the cottage cheese-fat cream: 1. Grate the hard cottage cheese finely into a bowl
2. Add the melted butter, milk, salt, spring onions, drained olive oil from the tuna and tuna cream,, mix everything to a cream. Finishing:
1. Spread the cottage cheese-tuna cream on the pancake
2. Next, add the Rio mare tuna, grated cheese, spring onions and lollo bianco lettuce
3. Wrap and cut the pancake in two, garnish with red pepper, parsley curls and spring onions.

Note:

Recipe from the article of the competition Snack of the Year with Rio Mare. lettuce