My French mother-in-law first introduced us to these savoury crab cakes, that she calls "petits bouchons au thon", at one of the New Year's apéritifs at her house. I asked her for the recipe and was amazed at how simple they are. They can be made in advance too, which is great news over Christmas and New Year.
Savoury Tuna Cakes
180g tinned tuna, drained
50g tomato paste
60g crème fraîche (solid works better than liquid)
90g grated cheese (we usually use gruyere but cheddar would be fine too)
parsley and/or chives
30g finely chopped onion
Preheat your oven to 160°C.
Combine all the ingredients with a mixer for one minute or by hand, for slightly longer.
Pour the mixture into silicon moulds and put in the oven for 15 minutes.
Serve cold, on their own as nibbles or as a starter with salad and slices of tomato and avocado.
These are also lovely served with a garlic mayonnaise dip (such as Hellmann's Mayonnaise with a hint of Garlic).
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