Bouchons Au Thon Recipes

Steps:

• 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, crème fraîche, eggs, gruyère, 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.

Steps:

• 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.