Asparagus, Broccoli, Tuna & Chilli Crepes. It is savoury, bright and naturally sweet from the asparagus and broccoli, with just a hint of chilli and a subtle sourness from the crepes.
This is always the first dish we make after the first asparagus harvest in spring and it is seriously delicious. It is savoury, bright and naturally sweet from the asparagus and broccoli, with just a hint of chilli and a subtle sourness from the crêpes.
3 tbsp extra-virgin olive oil
250g preserved tuna
6 spring garlic shoots (or 3 garlic cloves), finely chopped
2 dried chillies, finely chopped
½ tsp ground black pepper
350g asparagus, finely chopped
1 large head of broccoli or broccoli shoots (about 350g), finely chopped
150g mushrooms, finely sliced
1 lemon, juice only
1 batch of soured buckwheat crêpe batter
Freshly grated parmesan, to serve
Place a large heavy-based frying pan over a medium-high heat. Add a glug of olive oil to the pan and throw in tuna, garlic, chilli and pepper. Cook for a few minutes until fragrant. Add asparagus, broccoli and mushrooms, cover and allow the mixture to sweat, stirring occasionally.
Once the mushrooms have collapsed (about 10 minutes), add a big splash of water and the lemon juice.
Cover and sweat for a further 20-25 minutes, stirring occasionally, until the ingredients have fallen apart and the mixture is super fragrant. Add a little water if the mixture sticks to the pan.
Meanwhile, cook your crêpes. Once the filling is ready, add remaining olive oil and season with salt. Reduce heat to low while you finish cooking the crêpes.
To serve, divide the mixture evenly between the crêpes, top with parmesan, roll up and enjoy.