Bouchons Au Thon Recipes

BOUCHONS AU THON

Bouchons Au Thon image

These bouchons, a crustless tuna quiche of sorts, I suppose, are delicious warm or at room temperature, with a green salad and a good baguette.

Provided by patriciamercer84

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

180 g canned tuna in water, drained (chunk light)
3 tablespoons tomato paste
5 tablespoons creme fraiche
3 large eggs
1 cup finely grated gruyere cheese
salt
pepper
2 tablespoons finely chopped Italian parsley (flat-leaf)
1/4 cup minced onion

Steps:

Preheat the oven to 325 degrees Fahrenheit, and spray 8 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary). [I've also baked the batter in a single 7-inch silicone cake mold, which essentially negates the name "bouchon" but makes for a nice variation.].
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, a good pinch of salt, Italian parsley, 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. [If you choose to use a 7-inch mold as mentioned above, the baking time will be longer; bake until the batter looks set and does not jiggle.].
Serves 4 as a light meal with side dishes.

Nutrition Facts : Calories 302, Fat 20.6, SaturatedFat 11, Cholesterol 213.8, Sodium 417.3, Carbohydrate 4.2, Fiber 0.7, Sugar 2.2, Protein 24.5

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