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Fish, Busy evenings

Buckwheat galettes with tuna and tomato

Buckwheat galettes with tuna and tomato make a complete meal for 4, ready in 30 minutes, very easy to cook, for about €2.20 per serving. The trick is letting the tomato sauce stew down until thick, then finishing the filled galettes on a hot pan so they stay crisp while the cheese melts.

Tonight we're playing creperie at home with buckwheat galettes filled with tuna and tomato, plus a simple side salad.

Buckwheat galettes with tuna and tomato
Total time
30 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

A hot buckwheat galette, crisp on the bottom, filled with a slow stewed tomato and oregano sauce, flaked tuna and melted cheese. It has the feel of a seaside creperie, but comes together fast without you leaving the kitchen. The contrast between the earthy buckwheat and the warm, melty filling is what makes this dish work.

This is the kind of dinner you reach for on a weeknight when you want something warm but have zero patience for anything complicated. Kids love folding their own galette into a square, and everyone's happy with a simple green salad on the side. Mon Chou built this recipe for nights when you want dinner to feel a little different without any extra effort.

The ingredients

4 people

Dairy

  • Buckwheat galettes 8
  • Shredded gruyere 120 g

Pantry

  • Tuna in wateroften in the pantry 2
  • Vinaigretteoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Oreganooften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Onion 1
  • Green salad 1

Allergens Gluten, Fish, Lactose

The step by step recipe

  1. Dice the tomatoes and finely slice the onion.

    Seed the tomatoes first, the filling will be less watery and won't soften the galette.

  2. Soften the onion in the oil, add the tomatoes, oregano, salt and pepper, then let it stew down. 10 min

    Let the liquid evaporate over medium heat, the sauce should be as thick as tomato jam.

  3. Flake the drained tuna into the pan and stir without cooking it further.

    The tuna is already cooked, it only needs warming through, otherwise it turns dry and mealy.

  4. Warm each galette in a hot pan, fill the center with the tomato tuna mixture and gruyere, then fold the edges into a square. 12 min

    Cover the pan with a plate for a moment, the cheese melts in no time.

  5. Wash the salad, dress it with vinaigrette and serve it alongside the galettes.

    Dress the salad at the last minute so it stays crisp.

Our tips to get it right

  • Drain the tuna really well before flaking it in, otherwise the filling turns watery and softens the galette.
  • Make the tomato sauce a bit ahead if you want to save time later, it reheats in the pan in just a minute or two.
  • Use a wide skillet or griddle to warm the galettes flat, they heat more evenly than in a small pan.

The variations

  • Swap the tuna for flaked smoked salmon or shredded cooked chicken for a different protein.
  • For a vegetarian version, replace the tuna with sliced mushrooms cooked down with the onion and tomato.
  • For kids in a hurry, fill the galettes with just tomato and cheese, skip the tuna, and let older kids add their own on the side.

What to serve it with

  • Green salad with vinaigrette
  • A bowl of soup to start
  • Sparkling water with lemon

Storage

The tuna and tomato filling keeps for 2 days in the fridge in a sealed container. Reheat the filling in a pan before stuffing fresh galettes, since already filled galettes lose their crispness when reheated. This dish doesn't freeze well because of the tuna and tomato.

Questions about this dish

Can I use oil packed tuna instead of tuna in water?

Yes, just drain it thoroughly to avoid extra grease in the filling. The flavor will be a bit richer, but the recipe works just as well.

How do I keep the galette from turning soggy?

Drain the tuna well and let the tomato sauce thicken over medium heat before filling. Always reheat the galette on a hot pan rather than in the microwave.

Can I prep the filling ahead of time?

Yes, you can make the tomato and tuna filling up to a day ahead and keep it in the fridge. All that's left to do is reheat it and fill the galettes right before serving.

What cheese can replace the gruyere?

Shredded Swiss or Comte both work well and melt the same way. Avoid firmer cheeses, since they melt less easily on a hot pan.

How long does it take to make buckwheat galettes with tuna and tomato?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in buckwheat galettes with tuna and tomato?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does buckwheat galettes with tuna and tomato cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, lactose. Always check the labels of the products you buy.

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