'Know what else is fun? Molly's recipe for bouchons au thon. 'Never heard of 'em? I hadn't either before reading Orangette. When I came upon the recipe on her blog, I made them that night. And when I read the recipe in her book, I promptly made them again.
Like Molly, I often follow a recipe's straight line the first time, then curve around it on subsequent runs.
Lately, since I smartened up, I also skirt ingredients I don't have on deck. What you see above isn't the requested shredded Gruyère and crème fraîche, but plainer Parmigiano Reggiano and sour cream.
The other ingredients are most likely lounging in your pantry right now.
1 6-oz. can tuna, drained
1 cup packed shredded Parmigiano Reggiano
1/3 cup sour cream
2 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped onion
1 tablespoon finely chopped parsley
2 tablespoons finely chopped kale
1/4 teaspoon salt
Preheat oven to 325 degrees F.
Grease 9 cups of a muffin tin well.
Mash tuna with all other ingredients and combine well.
Divide the mixture evenly among the 9 muffin cups. Bake for 20 to 25 minutes, or until bouchons look set and golden. Cool for 5 minutes in tin. Carefully remove. Serve warm or at room temperature. Pair with a green salad for a hearty lunch or light supper.