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Tuna Souffle

 

Light and fluffy, and excellent Sunday brunch or weekend breakfast.
923

Yield

4

servings

Prep

15

min

Cook

50

min

Ready

75

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 40974% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 280mg 93%
Sodium 749mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 31g
Vitamin A 44% Vitamin C 17%
Calcium 23% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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