Bouchons Au Thon

• 180 g canned tuna in water, drained (chunk light)
• 3 tablespoons tomato paste
• 5 tablespoons creme fraiche
• 3 large eggs
• 1 cup finely grated gruyere cheese
• salt
• pepper
• 2 tablespoons finely chopped Italian parsley (flat-leaf)
• 1/4 cup minced onion

1. Preheat the oven to 325 degrees Fahrenheit, and spray 8 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary). I've also baked the batter in a single 7-inch silicone cake mold, which essentially negates the name "bouchon" but makes for a nice variation..
2. In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, creme fraiche, eggs, gruyere, a good pinch of salt, Italian parsley, and onion, and mix well. The batter should be relatively smooth.
3. Spoon the batter evenly into 8 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges. If you choose to use a 7-inch mold as mentioned above, the baking time will be longer; bake until the batter looks set and does not jiggle..
4. Serves 4 as a light meal with side dishes.

tuna, tomato paste, creme fraiche, eggs, gruyere cheese, salt, pepper, italian parsley, onion

Taken from www.food.com/recipe/bouchons-au-thon-261387 (may not work)