Mediterranean Tuna Tapenade Crêpes

Like sophisticated tuna sandwiches with a Mediterranean feel, these crêpes make a lovely lunch or first course. You can also serve them as finger food, as I’ve suggested in the variation below. Taste your tapenade before you season the tuna filling—some tapenades are exceptionally salty, meaning you’ll want to hold back the salt in the tuna. Often the best tapenades are found in the refrigerator case at the market. Salty snacks pair well with sparkling wine, so season these crêpes well and then pop a cork!

Makes 8 filled crêpes; serves 4 for lunch or 8 as an hors d’oeuvre

Two 6-oz/170-g cans good-quality tuna (preferably oil-packed), drained

3 tbsp mayonnaise

1 tbsp minced pickled peppers, such as peperoncini

2 tsp capers, rinsed, drained, and roughly chopped

½ tsp finely grated lemon zest

2 tsp fresh lemon juice, plus more as needed

¼ cup/40 g chopped fresh parsley

Kosher salt and freshly ground black pepper

8 Buckwheat or Whole-Wheat Crêpes or your choice

½ cup/120 ml good-quality black olive tapenade

Put the tuna in a medium bowl and flake it into small pieces with a fork. Stir in the mayonnaise, pickled peppers, capers, lemon zest, the 2 tsp lemon juice, and half the parsley. Season with salt and pepper, adding more lemon juice if needed so the tuna is nice and lemony, to offset the salty ingredients.

Lay the crêpes presentation-side down on a clean work surface. Divide the tuna filling among the crêpes, spreading it over the bottom half of each one. Fold the top half over the filling. Spread 1 tbsp of tapenade over the top of each crêpe. Fold the crêpes in half again to make loose triangles. Transfer the crêpesto plates and sprinkle with the remaining parsley before serving.

VARIATION

To make hors d’oeuvres from these crêpes, spread the tuna on the bottom half of each crêpe and the tapenade on the top half. Roll up, starting from the bottom, into a tight cylinder. Let the rolled crêpes chill in the refrigerator, covered, to firm up slightly, about 20 minutes. Cut the crêpes crosswise into 1-in/2.5-cm pieces. Transfer the pieces to a serving platter and garnish with the parsley.