Tuna-nut puffs
22 -24
Ingredients
| Quantity | 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 | ||
Directions
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.