Bouchons au Thon (Tuna Corks)

Whenever I visit my sister Teresa, I end up leaving with a whole lot of love and a magazine or book.

We both, as all the women in my family, love to nest and always enjoy an inspirational read about how to do it better. Last weekend I left with the book "A Homemade Life, Stories and Recipes From My Kitchen Table" by Molly Wizenberg, the creator of the blog Orangette. The title just screams "Nesting"!

I hit page 101 and was intrigued by the recipe with the tres francais name Bouchons au Thon.

I highly recommend you buy the book and read Molly's story behind this recipe and all the others. It's like a novel mated with a cookbook. Hmmmmm.

The combination of ingredients was not a set I would even think of putting together . . . so I had to try it. My favorite recipe folder has increased by one. This was unexpectedly delicious and easy.

The ingredients list.

How wonderfully short it is!

The ingredients.

Creme Fraiche - gotta love that French contribution to the world.

Tuna right out of the can.

It needs to be mashed with a fork to get rid of all the big chunks.

Flake and mash the tuna.

Add all the other ingredients

Mix with a fork.

Mid mix, the colors were so beautiful, I had to take a picture.

I also took a picture when the mixing was done. But oops, I deleted it.

The color pretty much looks the same pre-cooked as it does cooked.

The recipe called for putting the mix in an 8-muffin muffin pan. My 6-muffin muffin pan was just the right size.

The recipe also called for baking the muffins at 325 degrees for 20 to 25 minutes. I ended up cooking them for a good 30 minutes.

The tops are firm and the sides separate from the pan . . . . done.

Let them cool for 5 minutes before serving.

Plated and ready to eat with a side of buttered wheat French bread - gotta keep it French.

Notice the tablecloth. I bought it last weekend on sale at Anthropolgie. How can you not be happy around those colors!

Bon Appetite!