This recipe comes from one of my favorite food writers, Molly Wizenberg, creator of the blog Orangette and author of the book A Homemade Life: Stories and Recipes From My Kitchen Table. The name Bouchons au Thon, which literally means “tuna corks,” is a reflection of the dish’s appearance. “Canned tuna isn’t usually something I go crazy for, but these bouchons were special,” writes Wizenberg. “With a texture somewhere between that of a quiche filling and a freshly made country pâté, they tamed the flat pungency of canned fish with the sweetness of tomato and the rich butterfat of crème fraîche.” Bouchons au Thon are delicate, rich, and delicious, like Wizenberg’s writing. Enjoy them with roasted potatoes or a green salad, just as she did while studying abroad in France.
- 6 ounces canned (water-packed) chunk-light or solid albacore tuna, drained
- 1 cup lightly packed finely shredded Gruyère
- 1/3 cup crème fraîche
- 3 tablespoons tomato paste
- 3 large eggs, lightly beaten
- 1/4 cup finely chopped yellow onion
- 2 tablespoons finely chopped Italian parsley
- 1/4 teaspoon salt
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, crème fraîche, 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. Bake for 20 to 25 minutes, or until the tops and edges of the bouchons are set.
Transfer the tin to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn’t stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature.
Makes 8 bouchons, enough for 4 light eaters.