07 June 2010


For the mini muffins
3 tablespoons of cornmeal
3 tablespoons of all purpose flour
½ teaspoon salt
2 tablespoons of oil
10 grams of baking powder
few drops of chili sauce
5 tablespoons water
For the tuna mousse
180 grams of tuna (canned)
70 grams butter, room temperature
1 teaspoon of dried dill
salt and pepper to taste
½ teaspoon onion powder
1 teaspoon chili sauce

Whisk the flour with baking powder and salt, add the oil and sauce. Add water slowly to make a batter slightly thicker than an ordinary pancake batter. I used up about 100-150 ml of water. Whisk well and fill the mini-muffin molds and bake in a preheated oven on 180˚C (350˚F), for about 10-15 minutes. Hollow out the baked and cooled muffins with a small, serrated, knife. The hole that is left will be filled with the tuna mousse.
Drain the tuna well, put it in a blender and pulse a few times, but don’t make a paste of it. Then add the butter and briefly pulse again. Add spices and mix well. Put it in the refrigerator for 10-15 minutes to chill and set. Fill the mini muffins with the tuna mousse and decorate with some more of dried dill, pickles or more chili sauce.


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