Bouchons au Thon 4.000

Julia Ewan - The Washington Post

Mar 4, 2009

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.

Servings: 4

Yield: Makes 8 muffin-size bouchons

  • 6 ounces canned (water-packed) chunk-light or solid albacore tuna, drained
  • 1 cup (4 ounces) finely grated or shredded Gruyère cheese
  • 1/3 cup crème fraîche
  • 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


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.

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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.

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