Bouchon au Thon (Tuna Corks)

These little bouchon freeze very well and re-warm beautifully. Serve them with a tossed green salad and baguette. To truly appreciate them you need to read the chapter in Molly Wizenberg's book "A Homemade Life - Stories And Recipes From My Kitchen Table" (see link below or pick up a copy at Words Worth Books in UpTown Waterloo.)


  • 1 can (6 oz) good quality tuna packed in water, drained
  • 1 cup grated Gruyere or Cheddar cheese
  • 1/3 cup sour cream (regular or light)
  • 3 tbsp tomato paste
  • 3 large eggs
  • 1/4 cup finely chopped onion
  • 2 tbsp finely chopped Italian parsley
  • 1/4 tsp salt


  1. Set an oven rack to the middle position, and preheat the oven to 325 F. Grease 8 cups of a standard-sized muffin tin, and set aside.
  2. Put the tuna in a medium 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 the fork, mashing a bit as you go, until the mixture is thoroughly combined. It will be a soft orange-pink color.
  3. 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 to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn’t stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature along with a crisp green salad.

For more great recipes or to read Molly’s blog, click here.


Makes 4 servings

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