Tuesday, June 9, 2009

Orangette's Bouchons au Thon~

I am on the verge of ordering this book~

A Homemade Life~

Everything I have read about it appeals to me.In one review..I read about her Bouchons au Thon this morning..
We went out for lunch ..I knew we would want something light..and planned on these..

W/ a salad I knew they would be plenty for us..
And they were.

I made them in my vintage tin Jello molds..Next time they will be in my pyramid silicone molds unless I find some bouchons shaped ones soon:)
I will be making these again and again.
I like them room temp.

They are mignons and délicieux~
If all the recipes in her book reflect this simple very flavorful "Bouchon"..It is well worth it..And I have read the prose is heartwarming.Just what I LOVE~

La Recette..

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.”

* 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.

My Notes..I made 5.. baked them longer and we had just enough for the 2 of us.


  1. A very lovely lunch dish, just perfect with a salad. The fish vendor at our farmers market sells canned tuna that would be delicious in this recipe.

  2. I just read this book - loved it!
    Did you happen to see my post? I made the raspberry/blueberry cake.
    I'll have to try to the tuna - looks great.


  3. I loved reading that book. I brought a collection of food books with me on vacation. So far, it was the best one.

    Unfortunately, I haven't tried anything from it since i'm in a vacation rental in montreal and the kitchen is a bit limiting.

  4. Erin I hope you are enjoying Montreal!
    Karen I just peeked at your beau blog! I had not seen your post..Now I did and have you bookmarked:) Beautiful shape your cake also!
    I knew I would like her book..Thanks for the approval ladies~

  5. Cela me tente bien et je pense que le goût doit être extraordinaire..je me garde la recette et encore MERCI de tes gentils messages...

  6. Lovely Monique...I ordered the book. I love her...and have made many of her recipes in the past!
    These look delicious!

  7. What a fun lunch. Can I come live at your house. xo Joan

  8. I just ordered the book too:)
    I am certain to love it.
    W/ your accolades..and the reviews..
    It was a slam dunk:)
    Enjoy! Hope you like them.. room temp:)

  9. Monique, I'm glad I stopped by today! I follow Orangette, and this book has been on my list. I'll try this recipe soon!

    P.S. We're heading to Quebec City soon...Montreal next year :-) Hope all is well!

    Feel free to join our BBQ event this weekend....I posted it on my blog.

  10. I have chive blooms galore also ;)

    What a delightful-sounding luncheon recipe (and book). The ingredients sound so good.

  11. You will love the book! I couldn't put it down. Her writing is so beautiful and each story just touches you right in your soul. I met Molly at a book signing and she is super sweet!

    I've been wanting to make these bouchons since I read the story/recipe in her book. After seeing your pictures, I just might have to make them this weekend!

  12. Tuna fish is the only fish I eat! I know, strange! These look wonderful!