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Tuna-Nut Puffs

1 can (7 ounces) tuna fish, drained, liquid reserved
1/3 cup chopped, toasted almonds
water added to reserved tuna liquid to make 1 cup
1/2 cup oil
1 tsp salt
1 tbs minced fresh parsley (optional)
1 very small onion, finely grated
1/8 tsp black pepper
1 cup matzo meal
4 eggs
grease for baking sheet

Finely chop the tuna in a wooden chopping bowl. Add the chopped
almonds. Mix together and set aside.

In a medium sized saucepan, pour the cup of tuna liquid and water
mixture, add the oil, salt, parsley, grated onion and pepper.
Bring to a boil. Add the cup of matzo meal all at once. Beat
rapidly over low heat until the mixture leaves the sides of the
pan and forms a smooth compact ball. Set aside to cool a bit.

Add the eggs one at a time, beating hard with a spoon after each
addition, until the mixture is shiny. Add the tuna mixture. Blend
thoroughly.

Drop the mixture by the heaping tbs-ful onto a greased baking sheet.
Do not crowd them; leave room for expansion.

Bake in a preheated 450 degree F oven for 10 minutes. Turn the
heat down to 350 degrees F and continue baking for an additional
30-45 minutes, until brown. Serve hot. Yields 22-24 puffs.

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