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Tuna Crespelle


A humble can of tuna is transformed into an impressive crepe dish layered with tuna, béchamel and Parmesan cheese.

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Rate this recipe 4.4/5 (5 Votes)


  • Crespelle:
  • 3 eggs
  • 1 1/2 cups milk
  • Pinch of salt
  • 1 3/4 cups all-purpose flour
  • Extra virgin olive oil, for cooking the crespelle
  • Béchamel:
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 2 cups milk
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • Tuna Filling:
  • 2 (6 oz.) cans tuna, drained
  • 2 garlic cloves
  • 2 Tbsp. extra virgin olive oil
  • Salt and freshly ground pepper, to taste
  • Assembly:
  • 1 (5 oz.) jar pesto, (store-bought or homemade)
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste


Servings 6
Adapted from


Step 1

In a medium bowl, whisk the eggs & milk together. Whisk in salt & flour until smooth. Alternatively, mix crespelle batter in a blender. Let batter rest in fridge for 30 minutes.

In a non-stick (8") fry pan, heat olive oil over medium heat. When pan is hot. Pour a ladleful of the crespelle batter into the skillet, swirling the pan to ensure only a thin layer of batter covers the surface of the pan, and removing any excess batter back into the bowl. Cook crespelle until set and lightly golden brown, about 1 to 2 minutes. Flip and cook until lightly golden brown, about another 1 minute. Repeat to make 8 in total.

In a small saucepan, melt butter over medium heat. Stir in flour to make a roux. Add milk, whisking constantly. Cook béchamel, stirring frequently, until it begins to thicken, about 5 to 10 minutes. Remove from the heat. Stir in Parmesan cheese and season with salt & pepper.

Heat olive oil in a skillet over medium heat. Add garlic clove. When garlic is golden, add tuna. Sauté mixture until hot, about 5 minutes. Season with a little pepper. Remove garlic clove and discard. Set aside.

Preheat the oven to 350 degrees F. Grease an 8" round springform pan.

Assemble the layers like a lasagna. First add a few Tbsp. of béchamel to the pan for a base at bottom of pan. Continue to evenly layer in the following: crespelle, tuna, béchamel, pesto, Parmesan cheese & freshly ground pepper. Repeat the process to make 8 layers.

Bake until golden brown and filling is steaming hot, about 25 to 30 minutes. Let stand for 10 minutes before removing from the pan. Cut and serve hot.

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