- eggs - 2 pieces
- tuna in its own juice - 200 Grams
- of natural yogurt - 170 Grams
- baking powder - 1 teaspoon
- of pancake flour - 150 Grams
- sprigs of parsley - 2 pieces
- sprig of cilantro - 1 Piece
- a branch of dill - 1 piece
- butter - 1 teaspoon
- olives without stones - 1 Piece (for decoration)
- salt - 1 piece (to taste)
Put the fish in a colander, and drain it. Then put in a container and knead it well with a fork. Wash the greens, dry and peel on the leaves, then finely chop. Eggs beat up, add yoghurt, flour, salt and baking powder. Stir well to make a semi-liquid dough. Add fish and greens. Heat the oven to 190 ° C. Lubricate the cupcake molds with butter. Put the dough in the same amount. Cut the olives into two halves and gently push the dough into the dough upwards. Bake for 15-18 minutes, until a crust is formed. You can submit to beer.
Servings: 1