Tuna Nut Puffs (for Passover)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Jewish | 22 | – 24 | |
INGREDIENTS
| 1 | 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 | t | Salt |
| 1 | T | Minced fresh parsley |
| optional | ||
| 1 | Very small onion, finely | |
| grated | ||
| 1/8 | t | Black pepper |
| 1 | c | Matzo meal |
| 4 | Eggs | |
| Grease for baking sheet |
INSTRUCTIONS
Source: Newsgroups: rec.food.recipes From: yoel@brachot.jct.ac.il "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. Posted to JEWISH-FOOD digest V97 #081 by alotzkar@direct.ca (Al) on Mar 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 43.9mg
Sodium: 266.7mg
Potassium: 64.9mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 6.5g