07 June 2010


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

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.


Your comment will be visible after the author's approval.