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These Curried Tuna Canapés Turn Pantry Staples Into the Most Delicious Appetizer

Name: These Curried Tuna Canapés Turn Pantry Staples Into the Most Delicious Appetizer
Total time: 2 h
Yield: 40 serving(s)
Ingredients: 1/4 c. butter or margarine; 1/2 c. water; 1/8 tsp. salt; 1/2 c. all-purpose flour; 2 eggs; 7-ounce can tuna in oil; 2 hard-cooked eggs; 1/2 c. mayonnaise; 1/4 c. minced celery; 1 tbsp. curry powder; 1/4 tsp. salt; 2/3 c. chopped parsley

Delight guests with two-bite tuna-filled puffs.

By Good Housekeeping EditorsPublished: Sep 20, 2026

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canapes martinisgood housekeeping illustrated cookbook

Mike Garten

Yields:

40 serving(s)

Total Time:

2 hrs

This retro canapé is proof that a few pantry staples can still impress. Homemade choux puffs make these appetizers feel extra special, but the curried tuna salad is just as delicious piled onto mini brioche buns or toasted brioche rounds for an easy shortcut.

We’re highlighting this beloved recipe from the recently re-released Good Housekeeping Illustrated Cookbook, which was originally published almost 50 years ago and is filled with 1,400 Test Kitchen recipes and techniques for cooks of all levels.

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Ingredients

Choux paste

1/4 cup butter or margarine
1/2 cup water
1/8 tsp. salt
1/2 cup all-purpose flour
2 eggs

Filling

7-ounce can tuna in oil
2 hard-cooked eggs
1/2 cup mayonnaise
1/4 cup minced celery
1 Tbsp. curry powder
1/4 tsp. salt
2/3 cup chopped parsley

Directions

1. Step 1Grease large cookie sheet. Preheat oven to 375°F. Prepare choux paste: In 1-quart saucepan over medium heat, heat butter, water, and salt until mixture boils. Remove from heat. Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and leaves side of pan. Add eggs, one at a time, beating well after each addition, until smooth. Allow mixture to cool slightly; carefully spoon into pastry bag fitted with round tube.
2. Step 2Squeeze choux paste through pastry bag fitted with round tube onto greased cookie sheet to make 20 mounds, each about 2 teaspoonfuls, about 1 inch apart.
3. Step 3Bake puffs 20 to 25 minutes, until browned; cool puffs on wire rack.
4. Step 4Meanwhile, prepare filling: In small bowl with fork, stir tuna and its oil until finely flaked; chop hard-cooked eggs.
5. Step 5Into flaked tuna, stir mayonnaise, minced celery, chopped hard-cooked eggs, curry powder, and salt; cover and chill.
6. Step 6When puffs are cool, with sharp knife, cut each puff horizontally in half to make 2 shells.
7. Step 7Spoon about 1 rounded teaspoon of mixture into each shell; garnish with chopped parsley.

Tip: Choux pastry is a great make-ahead staple. Bake the puffs ahead of time and freeze until needed, then crisp them in the oven before filling. Or make a double batch and use half for savory appetizers and half for sweet cream puffs or éclairs.