Curried Tuna Choux Puffs

Choux pastry offers a simple yet fancy appetizer base. It rises in the oven from a simple paste of flour and water into a hollow, golden shell. While often reserved for sweet cream, these airy puffs are the perfect vessel for something savory.

This recipe reaches into the pantry for humble ingredients: tuna and hard-boiled eggs, and elevates them with the warmth of curry powder. The spice cuts through the richness of the mayonnaise and the egg to provide a deep, aromatic flavor that feels sophisticated yet comforting. The celery adds a necessary crunch to the soft filling.

These canapés are best served on a platter for a gathering. The contrast between the crisp, airy shell and the cool, savory filling is delightful. They are small bites, but they leave a lasting impression.

The Recipe Yields: 40 appetizers | Prep time: 30 minutes | Bake time: 25 minutes

Ingredients

Choux Paste

• 1/4 cup butter or margarine
• 1/2 cup water
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 2 eggs

Filling

• 1 (6 1/2 to 7-ounce) can tuna with oil
• 2 hard-boiled eggs
• 1/2 cup mayonnaise
• 1/4 cup minced celery
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 2/3 cup chopped parsley (for garnish)

Instructions

1. Make the Choux Paste Preheat your oven to 375°F (190°C) and grease a large cookie sheet. In a 1-quart saucepan over medium heat, combine the butter, water, and salt. Heat until the mixture comes to a rolling boil. Remove from the heat immediately and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.
2. Add the Eggs Add the raw eggs to the dough one at a time. Beat well after each addition until the batter is smooth and glossy. Allow the mixture to cool slightly before transferring it into a pastry bag fitted with a round tube.
3. Pipe and Bake Squeeze the paste onto the greased cookie sheet to create 20 small mounds. Each should be about 2 teaspoons in size and spaced 1 inch apart. Bake for 20 to 25 minutes until they are puffed and browned. Transfer them to a wire rack to cool completely.
4. Prepare the Filling While the puffs bake, prepare the filling. In a small bowl, use a fork to flake the tuna in its oil until fine. Chop the hard-boiled eggs. Stir the mayonnaise, minced celery, chopped eggs, curry powder, and salt into the tuna until well combined. Cover and chill until needed.
5. Assemble Once the puffs are cool, use a sharp knife to cut each one horizontally in half to create two open shells (40 shells total). Spoon a rounded teaspoon of the chilled tuna mixture into each shell. Top with chopped parsley for a fresh finish.

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