Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Make the egg wash by whisking the eggs until combined and set aside.

In a pot over medium heat combine the water, butter, sugar and salt. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir and allow to cook for 3 minutes on low heat. Remove from heat and transfer to a bowl to cool for 5 minutes. Add eggs one at a time, stirring powerfully to incorporate eggs into the mixture.

Transfer the pate a choux to a large pastry bag fitted with a plain tip or use a zip lock bag and snip the end off. Pipe 1-1/2-inch rounds onto each prepared pan. Note: (Dip your fingertips in water and gently press the top of the puffs making sure a smooth, round top.)

Brush the top of the puffs with egg wash. Bake until puffs rise and are golden brown, about 25 minutes. Note: (Make sure all the sides are golden brown and fully cooked before removing from the oven. The puffs should feel light and hallowed .Add an extra 5 minutes if the puffs aren't fully cooked. Do not open oven while baking as it might result in deflated puffs.)

Allow to cool. Fill half of the puffs with coffee cream and dip in chocolate and the other half with the tuna paste.

In a bowl using a hand or stand mixer whip whipping cream until stiff peaks form (Note: Stiff peaks meaning when you pull the cream up the peak formed remains stiff and upright.)

Combine well the coffee, sugar and water in another bowl.

Add the coffee mixture to the whipped cream and whip until stiff-medium peaks are formed.) Place in the fridge to keep cold.

In a microwavable safe bowl place, the chocolate chips and butter on 10 second intervals for 3 times. Note: (After each interval stir the mixture. In the end you should have a smooth liquid.)

Chop all vegetables into small diced pieces.

In a bowl place all the ingredients and stir until well combined. Note: (Be sure to drain out the liquid from the tuna and be careful of the seeds in the lime.)