Tuna-nut puffs

Yield: 22 -24

Measure Ingredient
1 can (7 ounces) tuna fish, drained, liquid reserved
⅓ cup Chopped, toasted almonds
Water added to reserved tuna liquid to make 1 cup
½ cup Oil
1 teaspoon Salt
1 tablespoon Minced fresh parsley (optional)
1 Very small onion, finely grated
⅛ teaspoon Black pepper
1 cup Matzo meal
4 Eggs
Grease for baking sheet

These puffs may be made with a tsp-ful of batter to yield many tiny puffs, which are ideal crunchy hot hors d'oeuvres. For an excellent luncheon dish, serve large puffs with a creamed mushroom sauce.

Finely chop the tuna in a wooden chopping bowl. Add the chopped almonds.

Mix together and set aside.

In a medium sized saucepan, pour the cup of tuna liquid and water mixture, add the oil, salt, parsley, grated onion and pepper. Bring to a boil. Add the cup of matzo meal all at once. Beat rapidly over low heat until the mixture leaves the sides of the pan and forms a smooth compact ball. Set aside to cool a bit.

Add the eggs one at a time, beating hard with a spoon after each addition, until the mixture is shiny. Add the tuna mixture. Blend thoroughly.

Drop the mixture by the heaping tbs-ful onto a greased baking sheet. Do not crowd them; leave room for expansion.

Bake in a preheated 450 degree F oven for 10 minutes. Turn the heat down to 350 degrees F and continue baking for an additional 30-45 minutes, until brown. Serve hot. Yields 22-24 puffs.

Posted to rec.food.recipes by yoel@... on Mar 7, 1994.

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