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Parve
Easy
1 Hour, 20 Minutes
Diets 
The perfect alternative to sandwiches, these elegant tuna puffs make for a beautiful presentation of a basic shalosh seudos staple. Try it with any filling of your choice such as egg salad or guacamole. Yields 10–12 puffs.
1 cup water
1/2 cup margarine
1/8 teaspoon salt
1 cup Shibolim White Whole Wheat Flour or other whole wheat pastry flour
4 eggs
3 tablespoons Heaven & Earth Lemon Juice
1/3 cup Gefen Mayonnaise
14 ounces Gefen Tuna, mashed
1 cup chopped celery
1/4 cup chopped cucumbers
1/2 cup chopped gherkin pickles
3 hard boiled eggs, mashed
1/4 teaspoon salt
dash of pepper
2–3 sliced gherkin pickles, for garnish
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.
Photography: Dan Engongoro
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Easy and delicious! Actually made these with regular flour and for the filling, I blended using an immersion blender – 1 tin starkist tuna in oil together with the oil, mayo, black pepper and 1 large boiled egg. Delicious!!
Yay! These are great! We mixed tuna and salsa like the taco recipe from this website and filled it with that. Thanks!
Great!