In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
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Question: Drain the tuna and flake with a fork into chunky pieces., Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan., Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest., Bake in a preheated oven at 200C for 18 minutes.

Answer: pastry, tuna, spring onions, garlic, capers, dill, salt, fresh ground black pepper, low-fat sour cream, parsley, lemon zest

Question: Combine first 4 ingredients and boil for 6 minutes., Put remaining ingredients in large bowl; pour hot mixture over ingredients in bowl., Beat until chocolate is all melted; pour into a pan., Let cool., Cover and refrigerate overnight., Remove from refrigerator next morning; cut into squares., Store in tin lined with Handi Wrap.

Answer: sugar, salt, butter, milk, semi-sweet chocolate chips, sweet chocolate, Marshmallow Creme, walnuts

Question: Heat the oven to 350F if you will be baking the gougeres right away. Line 2 large baking sheets with parchment paper., Bring the water, butter, 1/2 teaspoon salt, and the cayenne to a boil in a small saucepan. Place the flour in the bowl of a stand mixer, preferably fitted with the paddle attachment, add the boiling water mixture, and blend well (or use a wooden spoon and a large bowl; don't use a whisk-the dough is too heavy). Beat in the eggs one at a time until the dough is smooth. Beat in the cheese and mix until the dough is thick and the cheese has mostly melted. Place the dough in a pastry bag fitted with a medium (1/4-inch) plain tip., Pipe the dough into a small (3/4-inch-diameter) mounds on the lined baking sheets. Sprinkle each with a pinch of grated cheese and salt. The gougeres can be baked right away for refrigerated or frozen before baking., Bake for 20 to 25 minutes, until golden brown and puffed about 3 times the size of their original size. Don't open the oven door for at least the first 12 minutes, to keep them from deflating. Serve and eat IMMEDIATELY!

Answer:
water, unsalted butter, kosher salt, cayenne pepper, bread flour, eggs, Gruyere cheese