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Bouchons au Thon

The Washington Post, March 4, 2009
  • Course: Main Course
  • Features: Fast, Healthy, Kid-Friendly, Make-Ahead Recipes, Gluten-Free

Summary:

The recipe's title literally means "tuna corks," a reflection of the dish's appearance. This is humble fare, with a texture somewhere between that of a quiche filling and a freshly made country pate.

Serve with roasted potatoes and/or a green salad.

MAKE AHEAD: The bouchons can be baked and cooled completely, then wrapped and frozen for up to 1 month.

Makes 8 muffin-size bouchons (4 lunch-size servings)

Ingredients:

  • 6 ounces canned (water-packed) chunk-light or solid albacore tuna, drained
  • 1 cup (4 ounces) finely grated or shredded Gruyere cheese
  • 1/3 cup creme fraiche
  • 3 tablespoons tomato paste
  • 3 large eggs, lightly beaten
  • 1/4 cup finely chopped yellow onion
  • Leaves from 2 or 3 sprigs flat-leaf parsley, finely chopped (about 2 tablespoons)
  • 1/4 teaspoon salt

Directions:

Preheat the oven to 325 degrees. Lightly grease 8 wells of a standard-size muffin tin with nonstick cooking oil spray.

Place the tuna in a medium mixing bowl; use a fork to break up pieces any larger than a dime. Add the cheese, creme fraiche, tomato paste, eggs, onion, parsley and salt, stirring to thoroughly combine. (The mixture will be a soft orange-pink color.)

Divide the mixture evenly among the 8 muffin wells. Use water to fill any empty wells halfway full to prevent those wells from scorching. Bake for 20 to 25 minutes or until the tops and edges of the bouchons are set.

Carefully pour the water out of the muffin wells, then dislodge the bouchons by running a rounded knife around the inside edges of their wells. Let them sit for 2 to 3 minutes, then carefully extract them and transfer to individual plates (2 for each portion).

They will collapse a bit as they cool. Serve warm or at room temperature.

Recipe Source:

Adapted from "A Homemade Life: Stories and Recipes From My Kitchen Table," by Molly Wizenberg (Simon & Schuster, 2009).

Tested by Bonnie S. Benwick for The Washington Post.
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(Julia Ewan - The Washington Post)
Nutrition Facts
Serving size: Per 2-bouchon serving
Calories: 235
% Daily Values*
Total Fat: 14g 22
Saturated Fat: 8g 40
Cholesterol: 52mg 17
Sodium: 440mg18
Total Carbohydrates: 4g 1
Dietary Fiber: 1g 4
Sugar: 2g
Protein: 23g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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