1 (6 1/2 oz.) can tuna in water, drained
3 oz. Neufchatel cheese, softened
2 tsp. lemon juice
2 tbsp. finely chopped celery (or 1 tbsp. celery leaves)
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/3 c. snipped parsley

Blend tuna and cheese. Add next four items and mix well. Shape into balls, using 2 teaspoons for each and roll in parsley. Chill well.