Tuna Salad Gougère
For a luxurious brunch or even supper time indulgence, this French ‘pie' will satisfy any age and any palate.
| Serves/Makes: | 6 |
| Preparation Time: | 40 Minutes |
| Cook Time: | 25 Minutes |
| Time to Table: | 65 Minutes |
Tuna Salad Gougère Ingredients
| Filling: | |
| 2 cans (170 g each) | CLOVER LEAF Yellowfin or Skipjack Chunk Light Tuna in Water, drained and broken up |
| 1 cup (250 mL) | sliced celery |
| 1 cup (250 mL) | diced unpeeled apple |
| 1/2 cup (125 mL) | toasted slivered almonds |
| 3/4 cup (175 mL) | mayonnaise |
| Gougère: | |
| 1 cup (250 mL) | chicken stock |
| 1/2 cup (125 mL) | butter or margarine |
| 1/2 tsp (2 mL) | dry mustard |
| 1/2 tsp (2 mL) | salt |
| 1/4 tsp (1 mL) | pepper |
| pinch of cayenne pepper | |
| 1 cup (250 mL) | all-purpose flour |
| 4 | large eggs |
| 2/3 cup (150 mL) | Swiss cheese, shredded |
Preparation
- Combine ingredients for filling, adding enough mayonnaise to moisten mixture. Cover and chill. (At serving time, additional mayonnaise may be required if filling is dry.)
- Bring stock, butter, mustard and seasonings to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat.
- Add eggs, one at a time, beating well after each addition until dough is smooth and glossy. Beat in cheese.
- Spread mixture over bottom and up sides (right to edge) of greased ramekins (180 mL / 3 3/8” size). Bake at 200 C (400 F) for 20 to 25 minutes or until puffed and golden.
- Let cool to room temperature before filling centre with tuna mixture.
- Garnish as desired.
TIP:
- Alternatively, spread mixture over bottom and up sides (right to edge) of greased 23 cm (9-inch) pie plate. Bake as directed above.
Nutrients Per Serving
|
CLAIMS PER SERVING- Source of protein - Good source of vitamin A - Source of vitamin D - Good source of calcium - Good source of iron |
