Tuna-Nut Puffs

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Tuna-Nut Puffs Ingredients

1 cn (7 ounces) tuna fish,	1 Very small onion, finely
1/3 c Chopped, toasted almonds	1/8 ts Black pepper
Water added to reserved tuna	1 c Matzo meal
1/2 c Oil	4 Eggs
1 ts Salt	Grease for baking sheet
1 tb Minced fresh parsley

Instructions for Tuna-Nut Puffs

These puffs may be made with a tsp-ful of batter to yield many tiny puffs, which are ideal crunchy hot hors doeuvres. 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.

Main Ingredient: FishCuisine: Uncategorized

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