| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Passover | 22 | -24 | |
INGREDIENTS
| 1 | cn | (7 ounces) tuna fish, drained, liquid reserved |
| 1/3 | c | Chopped, toasted almonds |
| Water added to reserved tuna liquid to make 1 cup | ||
| 1/2 | c | Oil |
| 1 | ts | Salt |
| 1 | tb | Minced fresh parsley (optional) |
| 1 | Very small onion, finely grated | |
| 1/8 | ts | Black pepper |
| 1 | c | Matzo meal |
| 4 | Eggs | |
| Grease for baking sheet |
INSTRUCTIONS
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 [email protected] on Mar 7, 1994.
A Message from our Provider:
“You can fool yourself. You can never fool God”