Tuna Timbales Recipe makes a delicious, old fashioned dish for entertaining guests or everyday fare.
With only 4 ingredients,
including Seafood Seasoning Mix, whip it up quickly and bake it.
Place tuna with the juices into a mixing bowl.
Stir in flour and mix well.
Add spices and mayonnaise.
Mix on high speed for 1-2 minutes until all is mixed well and mixture is light and airy.
Spray 3 medium sized muffin tins with cooking spray to prevent sticking.
Spoon mixture equally in each tin, heaping on top if necessary.
Bake in a preheated oven 350F. for about minutes or until the tops are golden brown and the tops are firm to the touch.
You want the sides, tops and bottoms to be browned and firm.
The insides of the timbales should remain soft.
Remove from the oven and let set for 30 minutes.
This helps firm up the sides and bottoms so they won't fall apart when dislodged.
Gently, (they are fragile when hot) loosen the sides before removing.
You can run a knife around the edges to loosen.
Another way to remove them is to turn the muffin pan on all four sides, gently tapping on the counter top to loosen them from the pan.
This method is especially easy when using non-stick muffin tins.
When loosened invert pan.
They will pop right out.
Cool further or serve immediately.
They can be served warm or cold.
To plate and serve fancy like the image above, pour a little of your preferred red sauce in the center of your serving plate.
Place one timbale in the center of the sauce and top with a dollop of Lime Tarter Sauce.
Surround the outer edges of plate with greens and tomatoes, if you prefer.
The contrasting flavors of your red and white sauce with tomatoes is awesome with this Tuna Timbales Recipe.
Sift together spices or stir them together well with a spoon and pour them in a spice jar or container with a tight fitting lid.
Store in a
dark, cool place with your other spices.
In a saucepan, melt butter on medium heat.
Add bread crumbs and milk.
Cook 5 minutes, stirring constantly.
Stir in chopped chicken, parsley, slightly beaten eggs and salt.
Butter muffin tins and fill them 2/3 full.
Bake them in a preheated oven for 20 minutes or until done.
If the muffins appear to be browning too fast, top them with buttered parchment paper.
Serve hot with Vegetable Timbal Sauce.
Cook chicken stock with onion, carrot, bay leaf, and parsley, for 20 minutes, then strain.
Should be 1 cupful.
Melt butter, add flour and gradually add hot stock and milk.
Serve hot over hot chicken Timbales.
The Timbale Recipe is another delicious dish that is hard to find when the recipe for it originated.
We do know twenty four variations of the Timbale recipe was published in The Boston Cooking School Cook Book, by Fannie Merrit Farmer, eighth edition in 1947.
Mrs. Farmer's first edition was released in 1896.
I am the proud owner of one of Mrs. Farmer's 1947 editions.