Yield: 22 -24
|1 can||(7 ounces) tuna fish, drained, liquid reserved|
|⅓ cup||Chopped, toasted almonds|
|Water added to reserved tuna liquid to make 1 cup|
|1 tablespoon||Minced fresh parsley (optional)|
|1||Very small onion, finely grated|
|⅛ teaspoon||Black pepper|
|1 cup||Matzo meal|
|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.