Friday, March 9, 2012
Bouchons Au Thon
These Bouchons Au Thon are the second recipe that I've tried this week from A Homemade Life. The way Molly Wizenberg talks about food inspires me. I have to say that I was intrigued by the ingredients in this recipe... canned tuna, and eggs; forming a mixture that resembles quiche? Really?! These were very unique, tasty, economical, and easy to throw together. And this is one of the only ways that I've been able to get Noah to eat any type of eggs or meat recently, so it's definitely a winner in my book. I changed two things to make this recipe more budget friendly, but they definitely make the dish less French inspired, and less refined, but I still had good results. I used swiss cheese instead of the gruyere, and used light sour cream instead of the creme fraiche. I chopped the cheese, onion, and parsley separately in a food processor before stirring into the mixture, but next time I think I just give all of the ingredients a whirl in the food processor (since I'm already getting it dirty) rather than mixing by hand. Some garlic, thyme, basil, or oregano would also be great in these.