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 soufflé. wonderful with mixed greens, fresh herbs, lemon and olive oil or roasted potatoes.