Savory Tuna Puffs

Savory tuna puffs are a great idea for a tasty appetizer or to enrich a buffet. Below is the classic recipe for tuna puffs with an Italian twist.

Ingredients

• 125 ml of water
• 125 ml of milk
• 100 g of butter
• 150 g of flour
• 4 medium eggs
• 1 pinch of salt
• 1 pinch of nutmeg (optional)
• 160 g of canned natural tuna
• 200 g of spreadable cheese (like Philadelphia)
• Salt and pepper to taste
• Freshly chopped chives (optional)

Preparation

1. Start with the choux pastry: pour water and milk into a pot, add butter cut into pieces and a pinch of salt. Bring to a boil.
2. As soon as the butter has completely melted and the liquid starts to boil, remove from heat and pour in the flour all at once, stirring vigorously with a wooden spatula until you get a homogeneous mixture.
3. Put the pot back on the fire and keep stirring for a couple of minutes, so the dough dries out and detaches from the sides of the pot.
4. Transfer the mixture to a bowl and let it cool for a few minutes. Incorporate the eggs, one at a time, waiting for each egg to be well absorbed before adding the next.
5. Add a pinch of nutmeg if you like and stir until you get a smooth and homogeneous dough.
6. Prepare a baking sheet lined with parchment paper and preheat the oven to 200 °C.
7. Put the dough in a piping bag with a smooth nozzle and form small mounds on the baking sheet, leaving some space between them.
8. Bake in the oven for about 20-25 minutes, until the puffs are swollen and golden. Do not open the oven during baking, otherwise the puffs may deflate.
9. In the meantime, prepare the filling: drain the tuna well and mix it with the cream cheese until you get a homogeneous mixture. Season with salt and pepper to taste and add the chopped chives if desired.
10. Once cooked and cooled, cut the puffs in half (or make a hole in the base) and stuff them with the tuna mousse using a pastry bag.
11. Serve the savory tuna puffs at room temperature or slightly chilled.

Trivia

The puff, originating from French cuisine and known as “pâte à choux”, has become popular around the world in multiple variations, both sweet and savory. In Italy, savory puffs are often served during aperitifs and represent an example of how foreign recipes can be adapted to the Italian culinary tradition.