For the Choux pastry, please check the Profiterole’s link above.
Once you have shaped the choux pastry into about 2 tablespoons blobs (make sure to space them), gently brush them with egg wash.
Sprinkle some sesame seeds on top or Nigella seeds or both (optional).
Bake at 400°F for 15 minutes then reduce the heat to 350°F . Continue to bake for 20 minutes or until the shells are golden. You may need to place under the broiler in the last 5 minutes of baking.
Prick the pastry shells with a toothpick in two or three places to allow vapor to escape.
Let cool completely.
Prepare the filling.
Mash the potatoes with a fork. Add salt, pepper (optional) and olive oil to taste.
In a bowl, mix the mashed potatoes, eggs, drained tuna, green onions, sliced pitted olives, capers and cilantro.
Squeeze some lemon juice on top then gently mix everything.
With a knife cut the Profiteroles’ shells open (horizontally) but not all the way through.
Pour some hot sauce inside the shells.
Spoon some of the filling inside.
Enjoy.