Thursday, July 14, 2011

bouchons au thon

one 6-ounce can tuna packed in water, drained well
1 cup lightly packed grated Gruyere
1/2 cup creme fraiche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow (i used red) onion
2 tablespoons finely chopped Italian parsley
1/4 teaspoon salt


set oven rack to the middle position, and preheat the over to 325*F.  grease 8 cups of a standard-size muffin tin and set aside.
      put the tuna in a bowl and use a fork, mashing and poking, to break it up into small pieces.  there should be no chunks larger than a dime.  add the remaining ingredients and stir well with a fork, mashing a bit as you go, until the mixture is throughly combined.  it will be a soft orange-pink color.
      divide the mixture evenly among the 8 prepared muffin cups.  bake for 20 to 25 minutes, or until the bouchons look set on top and around the edges.  transfer the tin to a rack and let cool for 5 minutes.  carefully fun a small, thin knife around the edges of each bouchon to make sure it isn't stuck, then carefully removed them from the tin.  they will collapse a bit as they cool.
      serve warm or at room temperature.

yield: 8 bouchons, enough for 4 light eaters

recipe from a homemade life

these are delicious.  light, airy with flavors of tuna, gruyere and tomato.  somewhat like a soufflĂ©.  wonderful with mixed greens, fresh herbs, lemon and olive oil or roasted potatoes. 

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