Antillean tuna puffs

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The most delicious tuna puffs, as you know them from Curaçao, Aruba or Bonaire. Perfectly airy fried and of course filled with tasty tuna salad. You can also fill the profiteroles with whipped cream or pudding. Just what you like best.

Antillean profiteroles are often filled with a chicken or tuna salad. That sometimes takes some getting used to for the Dutch, because they know them mainly sweetly. But I promise you: this savory version is definitely worth a try!

Prefer a video about the Antillean tuna puffs?

In this video you can see in 30 seconds how I make the Antillean tuna puffs together with Jonathan:

This recipe is for 12-15 pieces.

Ingredients

for the profiteroles

100 ml water
100 ml of whole milk
4 eggs
100 gr wheat flour
100 gr butter
a pinch of salt

for the tuna salad

2 small cans of tuna
1 pickle, diced
½ red onion, chopped
10 silver onions, finely chopped
15 capers, finely chopped
1 spring onion, sliced
2 tl Afro Cajun spice mix*
*or use salt, pepper and paprika powder
4 tbsp mayonnaise
2 tbsp tomato ketchup

Preparation of Antillean tuna puffs

Preheat the oven to 210 degrees 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.

Then mix the flour with the salt and add it to the mixture at once. Then stir vigorously until a ball forms. The mixture may make a hissing sound. Now remove the pan from the heat and add the eggs one by one, stirring constantly.

Note: Only when one egg has been completely absorbed may you mix the next egg with the dough. The dough should eventually become as thick as firm porridge; it should not run out on the baking tray. Finally, only add the last (fourth) egg if the dough is not yet flowing.

Then put the dough in a piping bag and pipe 12-15 heaps on the baking tray with it. Leave plenty of space between the puffs, as they will still grow! Bake the profiteroles for 25-30 minutes in the preheated oven.

Antillean tuna puffs profiteroles recipe Jurino

Meanwhile, make the tuna salad. To do this, drain the tuna well and mix it with the other ingredients from the list. Set the salad aside until it's time to fill the profiteroles.

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.

Finally, cut the profiteroles in half and fill them with the tuna salad. - Enjoy your dinner!

The recipe for Antillean tuna puffs

This recipe, together with the 2 well-known fillings (so chicken and tuna) can be found in our cookbook 'De complete Antilliaanse keuken† Did you know that that book contains no fewer than 300 (!) recipes from the kitchen of Aruba, Bonaire and Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have the Antillean cuisine really “caught” it in its entirety. Click on the image below to learn more about the book: