Comments on: Bouchons au Thon

By: Jim

Jim — Mon, 17 Dec 2012 21:02:53 +0000

Has anyone made this using crab or chopped shrimp in place of the tuna?

By: Gastronomer

Gastronomer — Sun, 18 Jul 2010 02:26:52 +0000

Megan – I sure haven’t, but I think that you could substitute any type of canned fish without compromising the texture.

By: Megan

Megan — Sat, 17 Jul 2010 00:58:07 +0000

Have you ever tried making these with crab or any other type of shell fish or fish?

By: Thanh Viet

Thanh Viet — Sun, 08 Nov 2009 13:03:30 +0000

Looks good, but I think there is a mistake in the illustrating picture: first one is Xoi !

By: Ruth Autin

Ruth Autin — Tue, 14 Jul 2009 22:18:55 +0000

Is it possible to use shrimp instead of tuna?

By: Gastronomer

Gastronomer — Fri, 29 May 2009 16:40:15 +0000

Maija - I'm glad to hear that your substitutions worked out well!

By: maija

maija — Wed, 27 May 2009 23:25:22 +0000

Just a note on substitutions – I subbed cheddar cheese for the gruyere, ketchup for the tomato paste, and sour cream for the creme fraiche with no problems. I wanted to make these, so I went with what was available in the fridge/pantry.

By: Liz

Liz — Sun, 24 May 2009 19:17:08 +0000

Ah yes, portion control!

By: foodhoe

foodhoe — Wed, 20 May 2009 21:12:34 +0000

Someone else was going on about these tuna muffins… Imagine they’d be nice on a picnic!

By: Gastronomer

Gastronomer — Wed, 20 May 2009 18:43:39 +0000

Liz - Perhaps replace the Gruyère with a suitable low-fat Swiss and the crème fraîche with a low-fat sour cream? Do note that sour cream breaks when heated, which may result in oily bouchons. The easiest solution would be to just eat fewer bouchons. Also, according to the Washington Post's caloric break down, there are only 235 calories per two bouchons. So, perhaps substituting isn't necessary.