TUNA PARTY PUFFS:

1/2 c. water
1/4 c. butter
1/8 tsp. salt
1/2 c. unsifted plain flour
2 eggs

TUNA FILLING:

1 (7 oz.) can tuna, drained
1/3 c. mayonnaise
2 tsp. lemon juice
1/4 tsp. dried dill weed
1/4 c. celery, chopped

Grease 2 small baking sheets. Place water, butter and salt in 2 quart saucepan; heat over high heat until butter melts and mixture boils. Reduce heat to low; vigorously stir in flour until mixture forms a ball and leaves sides of pan. Remove from heat. Cool 1 to 2 minutes. Beat eggs into flour mixture, one at a time, until thoroughly blended. Drop the puff mixture by scant tablespoonsful 2 inches apart onto baking sheets. Bake 20 minutes or until lightly browned. Cut a slit in each shell and bake 5 minutes longer. Cool on wire racks. Slice 1/3 from top of each shell and fill with tuna mixture. Arrange on platter. Cover and refrigerate until serving time. Makes 24.

Filling: Stir all ingredients together in small bowl: spoon into puffs.