Tuna Souffle
Light and fluffy, and excellent Sunday brunch or weekend breakfast.
Yield
4 servingsPrep
15 minCook
50 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 5 | large |
egg yolks
|
|
| 1 | cup |
tuna, canned
drained and flaked |
*
|
| ½ | cup |
parsley leaves
minced |
|
| 1 | cup |
mushrooms
chopped, broiled |
*
|
| 6 | large |
egg whites
|
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
onions
minced |
|
| ½ | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | large |
egg yolks
|
|
| 237 | ml |
tuna, canned
drained and flaked |
*
|
| 118 | ml |
parsley leaves
minced |
|
| 237 | ml |
mushrooms
chopped, broiled |
*
|
| 6 | large |
egg whites
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
onions
minced |
|
| 118 | ml |
swiss cheese
grated |
|
Directions
Melt margarine, stir in flour and salt; remove from heat.
Gradually stir in milk, keeping smooth.
Return to moderate heat, stirring constantly.
Cook until sauce thickens and comes to boil.
Remove from heat.
Add onions and cheese.
With whisk beat in yolks, one at a time.
Stir in tuna, parsley and mushrooms.
Cool 10 minutes.
Beat egg whites until they hold stiff peaks.
Fold into tuna mixture.
Turn into ungreased 2 quart souffle dish or large Corningware casserole.
Bake in preheated 350℉ (180℃) F oven until top is golden and knife comes out clean, 45 to 50 minutes.
