Mini omelette and tuna rolls
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- Serves: 24 persons
- 50 gwhite flour
- ¼ tspsalt
- 1 dlmilk water (1/2 milk, 1/2 water)
- ¼ dlolive oil
- clarified butter
- 200 gdouble cream cheese
- 1 tinpink tuna in oil
- 2 tbsphorseradish mustard
- 2 tbspcapers
- salt and pepper to taste
Step 1Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, egg and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Step 2Heat a little clarified butter in a non-stick frying pan. Pour one third of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat this process two more times.
Step 3Mix the cream cheese, tuna, mustard and capers, season.
Step 4Spread the filling over the omelettes, roll up tightly, cut into mini rolls approx. 2 cm thick.