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Name: Tuna-Nut Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 22
Cuisine: American
Ingredients: 1/3 c Chopped, toasted almonds; 1 ts Salt; 1 Very small onion, finely; Water added to reserved tuna; 1/2 c Vegetable oil; 4 Eggs; 1/8 ts Black pepper; 1 cn (7 ounces) tuna fish,; 1 tb Minced fresh parsley; 1 c Matzo meal; Grease for baking sheet

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Tuna-Nut Puffs

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

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.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 22 -24

Calories: 95
Calories from Fat: 70 (74%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.6g
Cholesterol 192.3mg		59 %
Sodium 64mg		2 %
Potassium 65.6mg		2 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.5g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 95

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