About the Recipe
Soft, green pancakes as a base, cool yogurt, and a sharp, slightly bitter salad on top. The radicchio brings structure, the tuna depth, and the herbs just enough lift.
Ingredients
spinach pancakes
5 oz (150 g) baby spinach
2 eggs
1/2 cup (120 ml) milk
3/4 cup (90 g) flour
salt
olive oil
topping
2/3 cup (150 g) plain yogurt
1 small head radicchio, finely sliced
1 can (5 oz / 150 g) tuna, drained
4–6 radishes, thinly sliced
a small handful parsley, finely chopped
olive oil
salt
black pepper
Preparation
make the pancake batter
Blend the spinach with the eggs and milk until smooth. Add the flour and a pinch of salt and mix into a smooth batter
cook the pancakes
Heat a little olive oil in a pan over medium heat. Pour in the batter to form small pancakes and cook for 2–3 minutes per side until set and lightly golden. Keep warm
prepare the salad
In a bowl, combine the radicchio, tuna, radishes, and parsley. Add a drizzle of olive oil, season with salt and black pepper, and toss gently
assemble
Spread the yogurt onto the pancakes, creating a soft base. Spoon the salad on top
serve
Serve immediately, while the pancakes are still warm and the topping stays cool and fresh