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
- 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.
- 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.
- 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
Only the finest ingredients will do.
Before making these great dishes, be sure to stop by Relish Retail. We've stocked our store with items we love to use ourselves, including gourmet recipe essentials from around the world. From Spanish saffron to Madagascar vanilla, our pantry staples will help you add flourish to any meal.