These green pancakes are Loretta’s favorite part of the tasty sashimi tuna salad. Flour tortillas make this dish easy, and they work perfectly when filled with green onions and sesame seeds, then panfried in peanut oil.
Yield: Makes 4 servings; 2 pancakes
1 large egg
2 teaspoons sesame oil
Four 8-inch flour tortillas
2 teaspoons sesame seeds, toasted
1/3 cup finely chopped green onions or scallions, white and green parts
1 tablespoon peanut or vegetable oil, or more as needed
In a small bowl, lightly beat the egg with the sesame oil. Brush each tortilla with the egg mixture and then sprinkle two of the tortillas with the sesame seeds and green onions. Place one of the plain tortillas over each of the sprinkled tortillas and sandwich them together, pressing down to seal, forming two whole pancakes.
Heat the peanut or vegetable oil in a sauté pan over medium heat. When hot, add a pancake to the pan and cook until lightly browned on both sides, about 2 minutes per side. Repeat with the remaining pancake, using more oil if needed.
The uncooked green onion pancakes will hold a day in the refrigerator, wrapped well in plastic. Or panfry them an hour ahead. Keep them at room temperature and rewarm them in a preheated 350°F oven for 5 minutes before serving.