![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBDV4OqjgNYIymfCDyTFCnTJosX2bRX_qL-a4H3E5p7pRqs0JBTizUjAWOfjJSyu0KVeAF9iT201WrRBB4Qg1Ev3i8TVUQMqud0lqX0eufwEnAwD3EuK6piNVIrLyhS-KleA2SzxRRtk_/s320/MS150-8.jpg)
At home, Kirsten and I look forward to dinners that may not be complete. We went to Trader Joes and picked out pot stickers and quiches and dare I say it - cheesecakes - to make at will. But when my guys returned from the bike ride, I wanted something a little special waiting for them.
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Bouchons au thon - straight from Molly Wizenberg's A Homemade Life.
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Just as a small pearl of a mozzarella ball with basil and and a cherry tomato sighs, "bring me to Italy,"
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTsIptcz7Oklqj3SCRAMXlq9vUr9vkQ3VuGYu_yVsqm28yaRpCxHxd09AAYEe0c0DUCLcRjPrq-qdbi-yYNaE5F-hICku9MxXZtehs51MxVqe9KJ7mzvqZdowANNIPcWQCmgWYosnQfxA/s320/June+5+004.jpg)
... this recipe will bring you to France.
BOUCHONS AU THON
One 6-oz can of tuna packed in water, drained well
1 cup lightly packed shredded Gruyere
1/3 cup creme fraiche
3 T tomato paste
3 large eggs
1/4 cup finely chopped onion
1 T Italian Parsley (I knew I would find something Italian in this)
1/4 t salt
Set over rack in middle position and preheat oven to 325 degrees F. Grease 8 cups of standard muffin tin and set aside.
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Put tuna in medium bowl and use a fork and mash it to break into small pieces. Add remaining ingredients and stir well. It should be orangey-pink.
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Divide mixture evenly among 8 muffin cups. Bake 20-25 minutes until the bouchons look set on top and around the edges. Transfer to rack and cool for 5 minutes. Carefully run a knife around the edge and remove bouchons from tin. They may collapse a bit. Serve warm or at room temperature.
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18 comments:
oh gosh! what a great reward!
These look really good. We get to share in the men's reward :-).
Hey--Love your blog! I just started an Italian food blog here:
http://alphabetcook.blogspot.com/
Stop on by!
Some of your writing is really good--I am also a budding culinary writer, have you written any stories?
John
Oh how delightful!
What a treat for ythem....
I could almost smell them baking after reading the ingredients Claudia...Your husband is a lucky man!
Kudos to the guys on the MS 150! Bouchons look great, but that little bitty mozzarella, basil and mater screams SUMMER to me :)
...like they just completed the Tour de France...nice! These sound delicious. And it is great cooking for an appreciative audience. Instant gratification :)
These bouchons sound so good with gruyere - how delicious! Paris here I come!!
Some really great sounding stuff here!
I wish I had tuna so I can make these delicious bouchons right away! Yum!
Your a lady after my own heart. My Mother and I always kid that we could live off of finger food.
Freaking awesome. I wish you and your sister had opened that shop. I LOVE small bites and variety.
But they truly are lucky men indeed!
Claudia.. everything is better on a stick! or so they say. Congrats to the guys for the MS 150, a great cause.
They look amazing! And no dough!
It's great to have a captive audience when it comes to food, Claudia. These little quiches must have been the perfect reward!
What a great mission you're on to help the battle against MS — we can all do our part in some way.
These sound really good! And unique too, I've never seen anything like them.
Just stopped by to make sure I hadn't missed a post...it's been a while...Hope all is well.
Take care.
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