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)
4 eggs
parsley and/or chives
30g finely chopped onion
salt, pepper
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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Those would be lovely in a carried lunch, too. Something that feels nice, can be eaten without mess, and is easily made ahead.
ReplyDeleteThat's very true, I'd never thought of making them as packed lunch food but it's a great idea :)
DeleteI love tuna; little girl not so much :( I'm giving these a try anyway just in case!
ReplyDeleteLOL Good luck !
DeleteThese look great. I'm sure my kids would love making them as much as they'd enjoy eating them. Thanks very much for joining in with #recipeoftheweek. I've Pinned and tweeted this post and there's a fresh linky live now. Please do join in! :D
ReplyDeleteFab, I'll be right over :)
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