June 10, 2009

©2009 Amuse-bouche for Two

Bouchon au Thon

This recipe for Bouchon au Thon is adapted from Molly Wizenberg's
"A Homemade Life: Stories and Recipes from My Kitchen Table".

6 oz. can water packed tuna
1/4 cup yellow onion
2 tablespoons chopped parsley
3 tablespoons tomato paste
1 cup Gruyere
1/3 cup Créme Fraîche
3 large eggs
Salt and pepper to taste

I broke up the tuna in a medium bowl with a fork. Mixed in onion and parsley. Added tomato paste and mixed until just blended. Added gruyer and creme fraiche, mixing until just blended. Finally I add in 3 eggs, salt and pepper.

Since I only have a 6 muffin capacity tin, I used that in stead of the the 8 muffin tin suggested. I greased the muffin tins with olive oil and divided the mixture evenly while the oven preheated to 325° (I actually ended up increasing the temp to 335° to get to the right temperature thanks to our handy dandy oven thermometer). I then baked for about 30 minutes. When the Bouchon au Thon was ready I pulled them from the oven and let them cool for about 5 minutes before I removed them from their respective tins.

My suggestion would be to serve warm from the oven. Once at room temperature, the texture and flavor are quite different, but well worth eating all the same.

Note: Where ever possible we source ingredients from natural/organic vendors and our garden.


  1. These sound delicious!

    Not having made bouchons before, I was wondering: what texture do these have when they're done? Is it quiche-like?


  2. They are delicious! They are more quiche-like when eaten warm, right from the oven. Room temperature tends to stiffen them up a bit.


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