BOUCHONS AU THON (TUNA CORKS)

 

  • Cooking Time: 25 minutes
  • Servings: serves 4 lunch portions
  • Preparation Time: 20 minutes

Ingredients

  • Vegetable cooking spray
  • 6 ounces canned (water packed) chunk-light or solid albacore tuna, drained
  • 1 cup (4ozs.) finely grated or shreddd Gruyere cheese
  • 1/3 cup creme fraiche
  • 3 T tomato paste
  • 3 large eggs, lightly beaten
  • 1/4 cup finely chopped yellow onion
  • 2 T. finely chopped flat leaf parsley
  • 1/4 teaspoon salt

Directions

  • Heat the oven to 325 degrees.
  • Lightly grease 8 wells of a standard muffin tin with the cooking spray.
  • Place the tuna in a medium size mixing bowl; use a fork to break up any pieces larger than a dime.
  • Add the cheese, creme fraiche, tomato paste, eggs onion, parsley and salt, stirring to combine thoroughly. (the mixture will be a soft orange-pink color.
  • Divide the mixture evenly among the 8 muffin-tin wells.
  • Use water to fill any empty wells halfway full to prevent those wells from scorching.
  • Bake for 20 to 25 minutes or until the tops and edges of the bouchons are set.
  • Dislodge the bouchons by running a knife around the inside edge3s of their wells.
  • Let them sit for 2 or 3 minutes, then carefully extract them and transfer to individual plates.
  • Serve warm or at room temperature. They will collapse a little as they cool.

Notes

Categories: Brunch  Fish  Lunch  Main Dish  Oven  Savory 

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