TUNA PUFFS
Source: Hors d'Oeuvres, Favorite Recipes From Embassy Kitchens

1 can tuna fish, drained and finely chopped
1 medium onion, finely chopped
4 Tablespoons butter
3 Tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup flour
About 1/3 cup water
dash salt
2 egg whites, stiffly beaten

Saute onion in 1 Tablespoon of butter. Make a thick cream sauce with 3 Tablespoons of butter, 3 Tablespoons of flour and the milk. Add tuna fish, onion, salt and pepper. Chill for several hours.

Make a batter with 1/2 cup of flour and about 1/3 cup of water. The consistency should be like think pancake batter. Add salt and fold in 2 beaten egg whites. Form balls about the size of large marbles out of the tuna mixture and roll balls in batter. Fry for a few seconds in very hot fat. Drain.

If you do not fry these too long, they may be made several hours in advance and reheated in a 400 degree F. oven for about 10 minutes when ready to serve. They must be served hot.

Makes approximately 48 puffs.