Antillean Tuna Puffs
Antillean Tuna Puffs are airy choux pastry profiteroles filled with a punchy tuna salad featuring capers, pickles, and Afro Cajun spice—a savory-spiced party snack rooted in Caribbean island tradition.
Antillean Tuna Puffs are airy choux pastry profiteroles filled with a punchy tuna salad featuring capers, pickles, and Afro Cajun spice—a savory-spiced party snack rooted in Caribbean island tradition.
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Preheat the oven to 210°C and line a baking sheet with parchment paper.
Boil the water together with the milk in a medium saucepan and then add the butter. Bring the mixture to a boil again while the butter melts.
Mix the flour with the salt and add it to the mixture at once. Stir vigorously until a ball forms. The mixture may make a hissing sound.
Remove the pan from the heat and add the eggs one by one, stirring constantly. Only when one egg has been completely absorbed may you add the next egg. The dough should eventually become as thick as firm porridge and should not run out on the baking tray. Only add the last (fourth) egg if the dough is not yet flowing.
Put the dough in a piping bag and pipe 12–15 heaps on the baking tray. Leave plenty of space between the puffs as they will still grow.
Bake the profiteroles for 25–30 minutes in the preheated oven.
Meanwhile, make the tuna salad: drain the tuna well and mix it with the pickle, red onion, silver onions, capers, spring onion, Afro Cajun spice mix, mayonnaise, and ketchup. Set aside.
Turn off the oven and let the tuna puffs cool in the oven for about 20 minutes with the door ajar. Then let them cool on a rack outside the oven.
Cut the profiteroles in half and fill them with the tuna salad. Enjoy!
Store unfilled baked puffs in an airtight container for up to 2 days; fill with tuna salad just before serving. Tuna salad keeps refrigerated for up to 3 days in a sealed container.
piping bag · medium saucepan · baking sheet · parchment paper
Yes. Bake the unfilled profiteroles, cool completely, and store in an airtight container for up to 2 days. Fill with tuna salad just before serving to keep them crisp.
You've added too much egg too fast. Add eggs one at a time and stir fully before adding the next. Stop if the dough reaches a thick porridge consistency and skip the fourth egg if it's already flowing.
Substitute with a blend of paprika, cayenne, garlic powder, and black pepper (about 1 tsp total), or use Old Bay seasoning. Adjust to taste.
Yes, but drain it thoroughly to avoid an overly oily filling. Pat dry with paper towels before mixing with other ingredients.
This gradual cooling prevents the puffs from collapsing and helps them stay crisp as they set. Open the door about halfway and leave them for 20 minutes after turning off the oven.
