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Tuna Souffle

Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Sharp process american cheese 4 Ounce
  Canned tuna 7 Ounce
  Chopped canned pimiento 2 Tablespoon
  Eggs 4
Directions

In saucepan melt butter; blend in flour and 1/4 teaspoon salt.
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, tuna, and pimiento; stir till cheese melts.
Beat egg yolks till very thick and lemon-colored.
Slowly add cheese mixture, stirring constantly; cool slightly.
Wash beaters.
Beat egg whites to stiff peaks.
Gradually pour yolk mixture over whites, folding together well.
Pour into ungreased 1 1/2-quart souffle dish.
For top hat that puffs, trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300°F till knife inserted off-center comes out clean, 65 to 70 minutes.
Break apart into servings with two forks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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