Remove tuna from can and flake finely with a fork.
Beat egg yolks until creamy, stir in the flour and seasoning.
Blend in the tuna.
Beat the egg whites to a stiff froth and lightly but thoroughly fold in the tuna mixture.
Drop teaspoonfuls of the mixture into deep hot fat and fry until crisp and golden.
Drain on crumpled tissue paper.
Mix the sauce ingredients together to serve with the tuna puffs.
A crisp salad may also be served.