Tuna Salad Gougère Recipe

Name: Tuna Salad Gougère
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; Gougère; 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

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
Gougère
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

Instructions

Combine ingredients for filling, adding enough mayonnaise to moisten mixture.
Cover and chill. (At serving time, additional mayonnaise may be required if filling is dry.)
Bring stock, butter, mustard and seasonings to boil.
Add flour all at once and stir vigorously over low heat until mixture forms a ball.
Remove from heat.
Add eggs, one at a time, beating well after each addition until dough is smooth and glossy.
Beat in cheese.
Spread mixture over bottom and up sides (right to edge) of greased ramekins (180 mL / 3 3/8” size).
Bake at 200 C (400 F) for 20 to 25 minutes or until puffed and golden.
Let cool to room temperature before filling centre with tuna mixture.
Garnish as desired.