Savory ricotta pancakes, tuna with sun-dried tomatoes, spring vegetables.

In a large bowl, mix the milk, melted butter, and egg yolks.

Add the flour and the baking powder, then mix well until you achieve a smooth texture.

Chop the green onions and add them to the mixture.

Whip the egg whites until stiff, then add them, gently mixing to incorporate.

In a skillet over medium heat, cook the pancakes in a little butter for about 1 minute and 30 seconds on each side. Set them aside.

In a large pot of boiling water, cook the peeled asparagus.

Slice the radish very thinly.

In a bowl, mix the crumbled tuna with sun-dried tomatoes and ricotta.

To finish, serve the pancakes accompanied by this mixture, some asparagus, and radishes. A bit of mixed greens will complement the dish.