| 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 yoel@brachot.jct.ac.il on Mar 7, 1994.
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