Tuna Salad Gougère

Prep Time40 min
cook Time 25 min
Time to Table65 min

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


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
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


  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.


  • Alternatively, spread mixture over bottom and up sides (right to edge) of greased 23 cm (9-inch) pie plate. Bake as directed above.


per serving
% Daily
Fat43 g66%
Saturated Fat14 g
Trans Fat0.4 g
Saturated + Trans72%
Cholesterol185 mg
Sodium800 mg33%
Carbohydrate23 g8%
Fibre2 g8%
Sugar3 g
Protein16 g
Vitamin A20%
Vitamin C2%
Vitamin D7%

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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