Saturday, February 09, 2008

Orangette: Bouchons au Thon (Tuna Corks)

Need something cute for your ladies brunch?  This is it.  I promise they're delicious.  And they take almost no time at all to prepare.  You can serve them with a beautiful green salad, although I must admit that they are perfect with a big squirt of ketchup on top.

Bouchons au Thon (Tuna Corks)
Adapted from Orangette

1 (6.4-ounce) pouch albacore tuna in water, drained
3 tablespoons tomato paste
5 tablespoons crème fraîche
3 large eggs
1 cup finely grated Gruyère cheese
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 garlic clove, minced
2 tablespoons finely chopped Italian (flat-leaf) parsley
4 basil leaves, finely chopped
¼ cup minced green onion

Preheat the oven to 325°F, and spray 8 wells of a muffin tin with cooking spray.

In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, crème fraîche, eggs, gruyère, salt,  cayenne pepper, garlic, parsley, basil, and onion, and mix well. The batter should be relatively smooth.

Spoon the batter evenly into 8 wells of the muffin tin and bake for 20-25 minutes, until set and golden around the edges.

Serves 4 as a light meal with side dishes

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