Top | Fish and Seafood
Petits Bouchons au Thon
(recipe, Carrie Floyd)
Sylvie, my daughter's French host mother, served these to us for dinner this summer while we were in Paris. Bouchon means "cork," which describes the shape. Sylvie used a silicone mold, but you could also use a muffin tin or silicone cupcake forms. Here's her recipe, translated par moi. These are good at any temperature; serve with lemon wedges and mixed salad greens.
- 5 oz. canned tuna, drained
- 2 Tbsp. tomato paste
- ¼ cup crème fraîche
- ½ cup finely grated Gruyère cheese
- 3 eggs
- 2 Tbsp. chopped parsley
- ¼ chopped onion
- Salt and pepper to taste
- Salad greens (about 4 cups)
- 1 lemon, cut into wedges
- Preheat the oven to 350 degrees.
- Place the drained tuna, tomato paste, crème fraîche, cheese, eggs, parsley, onion, salt, and pepper in a medium bowl or beaker. With a hand-held immersion blender, blend the ingredients until smooth, about 10 seconds. (You could also stir the ingredients with a fork or spoon, but the overall texture will not be as smooth.)
- Spray or grease 8 muffin rounds, then fill about two-thirds full with batter. Bake for 20 to 22 minutes, or until set; the sides and tops will be firm, and a toothpick inserted into the middle of one will come out clean.
- Cool the bouchons for 3 to 5 minutes, then loosen from molds, using a knife to go around the edges if necessary.
- To serve: Divide the salad greens between four plates, place one or two bouchons on each plate, and garnish with lemon wedges.