Stir all together until mixture leaves pan and forms a ball (about 1 minute).
Take off heat and cool, beat in 4 eggs, one at a time.
Beat mixture until smooth and glossy.
Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
Bake in 450°F oven 15-20 minutes.
Cool and split in halves.
Fill with tuna fish salad.
Makes 50-75 puffs.
TUNA PUFF SANDWICHES
I'm not a huge canned tuna fan, but this is pretty tasty. Next time I'll add some jalapenos. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010 and Stella Dobmeier of Kamloops, British Columbia.
In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard, and Worcestershire sauce. Stir in tuna.
Spread over each bun half and top each with a tomato slice.
Arrange sandwiches on a baking sheet.
In another bowl, combine the cheese and remaining mayonnaise and spoon cheese mixture over tomato.
Bake at 400 for 11 to 13 minutes or until topping is puffy and golden brown.
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