Ingredients
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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
Preparation
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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, creme fraiche, eggs, gruyere, 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.
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