Thursday, 26 March 2009

bouchons au thon

erm, or tuna corks to you and me. stolen, once again, from http://orangette.blogspot.com/ but changed slightly. i omitted the 3tbs of tomato pure, just because it sounded wrong, but feel free to include if you wish. i think this is one of those where you don't need to be too precise - it's basically a baked omelette of sorts. they make a perfect snack or breakfast.

BOUCHON AU THON
makes 8

1 tin of tuna in water, drained (160g, i think)
1 packed cup cheese - i used a mix or parmesan and medium goat's cheese, the original recipe calls for gruyere, so you can use pretty much any hard cheese
1/3 cup creme fraiche
3 large eggs
a spring onion or two, finelly chopped (i only used one but it was one of those huge ones, with a shallot-sized bulb)
a handful of finely chopped parsley
salt and pepper (taste and go easy on the salt as the cheese will be pretty salty already)

preheat the oven to 170C and grease 8 muffin tins. i am sure you can also make it in a small roasting tin and cut into squares afterwards. you'd probably have to adjust the cooking time but you can tell by looking at it when it's set.

put the tuna in a bowl and break it up into very small pieces. you can skip the tuna altogether and put some blanched and drained greens instead, like chopped spinach. mix in all the other ingredients.

that's it. i feel like i need to tell you something else but i don't. that really is it. you spoon the mixture into muffin tins and bake for 25 minutes.

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