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Tuna Salad Gougère

For a luxurious brunch or even supper time indulgence, this French ‘pie' will satisfy any age and any palate.

Serves 
Prep time
40 min
Cook Time
25 min
Time to Table
1 hour 5 min

Ingredients

Filling:
2 cans (142 g or 170g 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

  1. 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.)
  2. 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.
  3. Add eggs, one at a time, beating well after each addition until dough is smooth and glossy. Beat in cheese.
  4. 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.
  5. Let cool to room temperature before filling centre with tuna mixture.
  6. 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.

Nutrition

Amount per serving% Daily Value
Calories
530
Fat
43 g
66%
Saturated Fat
14 g
Trans Fat
0.4 g
Saturated + Trans
72%
Cholesterol
185 mg
Sodium
800 mg
33%
Carbohydrate
23 g
8%
Fibre
2 g
8%
Sugar
3 g
Protein
16 g
Vitamin A
20%
Vitamin C
2%
Vitamin D
7%
Calcium
15%
Iron
15%

Claims Per Serving

- Source of fibre
- Source of protein
- Good source of vitamin A
- Source of vitamin D
- Good source of calcium
- Good source of iron

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