Tuna Stack Recipe
Here is a highly popular Tuna Stack recipe. This Tuna Stack when served as Main Dish is sure to please your family members. This Tuna Stack is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
1/2 cup all-purpose flour
Dash of salt
3/4 cup skim milk
1 egg, beaten
2 teaspoons margarine, melted
Tuna Salad
Apple Slaw
Vegetable cooking spray
Cucumber rose (optional)
Directions
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.
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.
