Sunday, August 1, 2010

Bouchons Au Thon

Jud always wants to know what's for dinner. He saw the book open to this page and said," I think I'm underdressed for this meal."  It sounds impressive, but it is actually much like my tuna casserole w/o the noodles. The recipe comes from Molly Wizenberg's "A Homemade Life"
one - 6 oz can tuna packed in water, drained well
1 cup lightly packed finely shredded Gruyere
1/3 cup creme fraiche
3 Tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow onion
2 Tablespoons finely chopped italian parsley
1/4 teaspoon salt
Set an oven rack to the middle position, and preheat the oven to 325 degrees 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 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 20-25 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 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.  Jud liked this dish better than I did, but then again he likes tuna casserole better than I do.

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