Tuna Cheese Puffs
|Water||1 Cup (16 tbs)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sliced black olives||2 Tablespoon|
|Flour||1 Cup (16 tbs) (Sifted Bread Flour / All Purpose)|
|Celery stalk||1 , sliced|
|Green onions||2 , sliced|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Wine vinegar||1 Teaspoon|
|Champagne mustard/Dijon style mustard||1 Tablespoon|
|Canned tuna||6 1⁄2 Ounce, drained (1 Can)|
Preheat oven to 400F (205C).
Bring water to a boil in a medium saucepan.
Add butter or margarine.
When butter or margarine has melted, add flour all at once.
Stir over medium heat until dough forms a ball.
Stir in cheese.
Remove from heat.
Add eggs, 1 at a time, beating after each addition, until dough is smooth.
Spoon about 1/3 cup dough onto a baking sheet; form into a ball.
Repeat with remaining dough, making 6 balls.
Bake until balls puff and are golden brown, about 30 minutes.
Remove from oven.
Cut a slice off top of each puff.
Store puffs, loosely covered, at room temperature.
Place tuna in a small bowl.
Flake tuna with a fork.
Drain artichoke hearts, reserving marinade.
Cut hearts in quarters.
Add quartered artichokes, olives, celery and green onions to tuna.
Add vinegar and mustard to reserved marinade.
Pour marinade over tuna mixture.
Toss to coat ingredients well.
Spoon tuna filling into cooled cheese puffs.
Wrap in paper napkins or towels