Cheesy tuna choux

Running low on energy, but eyes are wide awake since I dozed off for almost two hours this evening... this sleeping-waking pattern becomes rather unpredictable once again, just as the first trimester, where I often get tired in the early evenings. Well, my solace at this time of the night is, I can still work in the kitchen! I ended up making a new batch of choux pastry, this time a savoury variation of it, since the sweet ones have been given away at a gathering tonight.

I've got a perfect occasion that calls for a new batch anyway, for tomorrow we'll be invited to a friend's daughter's birthday party. (that is, if I can wake up before lunch time!!)...Tuna & cheese filled choux pastry sounds fitting for the event, right?

If you like choux pastry, you'll be finding ideas on what fillings would be nice eaten with it. I'm always on the lookout for new ideas, and there are so many things you can fill choux pastry with, so it's great for last minute baking project!


For a recipe of choux pastry, please refer to my previous entry choux pastry with vanilla custard 


Filling ingredients: (for 36 pcs)
1 1/2 onion, chop finely
2 fresh tomato, chop finely
6 cloves garlic, mince
1 can tuna (in brine or in olive oil), flaked
3-4 tbsp tomato sauce
2 tbsp raw sugar
1 tsp chicken powder 
1 tsp fresh chopped italian parsley (substitute: dry mix herb)
salt & black pepper to taste

optional:
approx 200 g cheddar cheese block, grated
2-3 iceberg lettuce leaves, wash, pat dry & cut down to size. 

1. Heat 2 tbsp olive oil in a frying pan; add onion & garlic, fry until fragrant.
2. Add in tomato pcs, stir until wilted, sugar, tomato sauce & flaked tuna.
3. Season to taste with the remaining ingredients & simmer until the sauce is completely absorbed by the tuna (so the choux won't be soggy)

Adding tuna flakes

To assemble: cut open a side part the choux horizontally, line with a piece of lettuce, then add a spoonful of tuna filling; place grated cheese on top.