Tuna Salad Gougère
For a luxurious brunch or even supper time indulgence, this French ‘pie’ will satisfy any age and any palate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cloverleaf.ca.
Cooking tools:
- Oven
- Stove
- Saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Fork
- Chef's knife
- Cutting board
- Grater
- Baking sheet
- Spoon
- Parchment paper
Ingredients
- 2 cans (142 g or 170g each) CLOVER LEAF Yellowfin or Skipjack Chunk Light Tuna in Water, drained and broken up
- 1 cup (250 mL) sliced celery
- 1 cup (250 mL) diced unpeeled apple
- 1/2 cup (125 mL) toasted slivered almonds
- 3/4 cup (175 mL) mayonnaise
- 1 cup (250 mL) chicken stock
- 1/2 cup (125 mL) butter or margarine
- 1/2 tsp (2 mL) dry mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- pinch of cayenne pepper
- 1 cup (250 mL) all-purpose flour
- 4 large eggs
- 2/3 cup (150 mL) Swiss cheese, shredded
