Bouchons au ThonAdapted from Orangette
2 cans canned tuna in water (preferably chunk light), drained
4 Tablespoons tomato paste
7 Tablespoons sour cream (or crème fraîche if you have it around!)
4 large eggs
1 1/4 cup finely grated gruyère cheese
1/3 cup minced onion
Preheat the oven to 325 degrees Fahrenheit, and spray 10 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary).
In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, sour cream, eggs, gruyère, a good pinch of salt, and onion, and mix well. The batter should be relatively smooth.
Spoon the batter evenly into 10 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges.
Serves 3-4 as a light meal with a green salad and crusty bread.