Tuna and chives clafoutis

I have left outside over the winter some of the pots with herbs. Many of them have died, but when the spring has come I saw some green tall herbs going out by themselves. Of course, it was me planting them last year but I have totally forgot about them. I am talking about chives of course. They grew nicely but it has come the moment to use them as they were almost blooming. My target was a gratin or a clafoutis and I have found the perfect recipe for this. Here it is:

  • 3 eggs + 2 yolks
  • 350ml milk
  • 350ml sour cream
  • 20g cornstarch
  • 400g tuna (natural)
  • 1 hand of fresh chives
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

  1. Preheat the oven at 240ÂșC
  2. Mix the eggs with yolks, sour cream and cornstarch.
  3. Add salt and pepper.
  4.  In an heat proof dish, add the tuna and chives and mix them by hand.
  5. Pour the composition over.
  6. Bake for 50 minutes.

Recipe inspired from "Crumbles et gratins", Mango, page 122.


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