Top | Fish and Seafood
Petits Bouchons au Thon
(recipe, Carrie Floyd)
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Introduction
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.
Ingredients
Bouchons
- 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
For serving
- Salad greens (about 4 cups)
- 1 lemon, cut into wedges
Steps
- 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.