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Hawaiian Tuna Puffs

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  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  All purpose flour 1 Cup (16 tbs) (Pillsbury's Best)
  Salt 1⁄4 Teaspoon
  Eggs 4
  Canned crushed pineapple 8 Ounce, drained, reserving juice (1 Can)
  Cream cheese 6 Ounce, softened (Two 3 Ounce Package)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped onion 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Soy sauce 2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Canned tuna 13 Ounce, drained
  Canned water chestnuts 5 Ounce, drained and chopped

Bring water, butter and soy sauce to boil in medium saucepan.
Add flour and salt all at once.
Stir over medium heat until mixture leaves sides of pan, about 1 minute.
Remove from heat.
Blend in eggs, one at a time, beating vigorously after each until mixture is smooth and glossy.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 400° for 45 to 50 minutes until golden brown and dry.
Remove from cookie sheet immediately.
Split and fill with chilled Filling just before serving.
Filling: Drain pineapple, reserving liquid.
Blend together cream cheese, green pepper, onion and paprika until creamy.
Blend in 1/4 cup pineapple juice and soy sauce.
Add celery, pineapple, tuna and water chestnuts.
Mix just to blend.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3134 Calories from Fat 1781

% Daily Value*

Total Fat 202 g310%

Saturated Fat 102.8 g514.1%

Trans Fat 0 g

Cholesterol 1341.2 mg447.1%

Sodium 4170.5 mg173.8%

Total Carbohydrates 165 g54.9%

Dietary Fiber 11.6 g46.4%

Sugars 47.2 g

Protein 162 g323.7%

Vitamin A 166.6% Vitamin C 105.4%

Calcium 43.7% Iron 100.6%

*Based on a 2000 Calorie diet

Hawaiian Tuna Puffs Recipe