Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease large cookie sheet; set aside.

In medium saucepan, combine water, margarine, and salt. Bring to a boil.

Add flour all at once, stirring vigorously.

Cook and stir until mixture forms a ball of dough. Remove from heat. Cool for 10 minutes.

Add eggs, one at a time, beating well with a wooden spoon after each addition.

Form dough into 20–24 mounds (about a heaping tablespoon each) and place onto prepared baking sheet.

Bake 25–30 minutes or until puffs are browned. Transfer puffs to wire rack; cool.

Slice top third off puffs; remove soft dough from inside.

Stir together mayonnaise and lemon juice.

In a separate bowl, combine all remaining ingredients except sliced pickles.

Fold mayonnaise mixture into tuna mixture.

Fill centers of cream puffs with tuna salad, mounding high. 

Top with sliced pickles and cover with cream puff lid.