RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Lunch/Dinner: Tuna-Nut Puffs - dairy
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. 1 can (7 ounces) tuna fish, drained, liquid reserved 1/3 cup chopped, toasted almonds water added to reserved tuna liquid to make 1 cup 1/2 cup oil 1 tsp salt 1 tbs minced fresh parsley (optional) 1 very small onion, finely grated 1/8 tsp black pepper 1 cup matzo meal 4 eggs grease for baking sheet 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.
