Wild Ramp-Tied, Tuna-Mushroom Risotto Parcels (in Chinese Pancakes)

For the donated soup kitchen/shelter/food bank tuna cans in oil or spring water, here's another recipe that makes it more appealing for children who don't prefer it.

Tuna can be combined 20% with 80% mushroom risotto. Use a ricer kitchen tool to make the tuna the right texture. Turn it into a tiny cylinder patty by adding beaten up eggs to it. Use approximately 3 large eggs per 4 cups of tuna and risotto.

Put one 5-inch, lightly-steamed asparagus tip into each parcel. Wrap each one in pre-made Chinese pancakes, cut to size, brushed with lemon aioli dressing, then, ends sealed with eggwash.

To tie the wild ramps/chives/green onions around each parcel:

Wash, trim bottom ends off, then blanch or steam in hot, boiled water until softened. Usually, this takes no longer than 1 second, so just dip them in and remove them immediately from the boiling water. Cut them to size, then, tie them around each tuna-risotto parcel.

If you have any chutneys, mango salsas, that works at disguising the tuna fish too. For those ones, make Mexican "Fried" rice or a South Asian rice to accompany the tuna in a 20% tuna to 80% rice pilaf mix.

These can be put on the grill, on top of a fresh banana or ti leaf. Also, a lemon aioli dressing can be served on the side of the little parcels.