Ingredients

Directions

1. Vinaigrette: Combine the tomato, oil, olives, red wine vinegar and herbs in a blender or food processor. Pulse until emulsified but still slightly chunky; reserve.

2. Filling: Toss the tuna with the diced vegetables, potatoes and parsley. Stir in 2 tbsp (30 mL) of the vinaigrette. Reserve.

3. Crepes: Preheat the oven to 350 F (180 C). Spray a small nonstick skillet with Simplicity and set over medium heat. Stir the egg whites with the salt and pepper. Pour about 1/3 cup (75 mL) of the egg whites into the skillet, swirling to coat evenly. Cook, covered and without turning, for 1 to 2 minutes or until set. Run a spatula around the edges and slide on to a plate. Repeat with remaining egg whites, to make 12 crepes. Spray the pan with Simplicity between batches and separate the cooked crepes with wax paper. (Gently stir the whites between each crepe to distribute any settled salt and pepper.)

4. Spray a 12-cup (3 L) baking dish with Simplicity. Stuff each crepe with an equal portion of the filling and arrange in the prepared dish. Bake for 20 minutes or until warmed through. Drizzle the tops of the crepes with the remaining vinaigrette. Garnish with goat cheese and additional parsley (if using). Makes 6 servings.