Monday, December 03, 2007

Recipe: Tuna Volcanos

Lynne Robinson, Hewitt, New Jersey
This was so yummy last week that I thought I’d share it with my readers. This is an old recipe (don’t remember where I got it from) that was originally called Tuna Puffles. Normally the “puffles” (popovers or yorkshire puddings) are made rather small and cut in half. The bottom half is filled with the tuna mixture then the tops go back on. They are normally a nice little package to eat with one hand.

Rick wanted to see what happened if we made them in something larger. The result was a nicely puffed popover but they made a crater on top instead of something you could cut in half. So, we filled them up volcano style and baked them. In the last few minutes of baking I put some cheese slices on top. We both agreed we liked them better this way.

1 cup milk
3 eggs
1 tbs salad oil
1 cup sifted flour

2 cans tuna in oil (don’t substitute!)
2/3 cup chopped celery
2/3 cup chopped carrots
4 tsp lemon juice
1/2 cup mayonnaise
1/2 tsp salt

To prepare popovers, combine milk, eggs and oil in container of electric blender. Cover and process at high speed. Stop and add flour. Cover and process again at high speed until smooth. Pour batter into 12 greased 5 ounce custard cups, filling 2/3 full. (Note: If you want to make them volcano style use something like a ramekin. We got about four out of the batter.) Bake in 475 degree over for 15 minutes; reduce heat to 350 and bake 30 minutes longer. Remove from cups and cool slightly.

In large bowl mix filling ingredients. Cut off tops of popover, fill each with 1/4 cup filling (or more if making volcanos) and replace top (or not!). Bake at 350 for 15 minutes.

Très yummy!


They sound um…interesting.  But they look great! What’s the difference between a custard cup and a ramekin? Just the slope of the sides or is there something more?

We are fine by the way, thanks for asking. I can’t email out for some unknown reason.

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