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Tuna Soufflé with Cheese

  • Prep 20 min
  • Total 45 min
  • Ingredients 13
  • Servings 4

Ingredients

6
tablespoons butter, separated
1
small onion, chopped
1
can (7 oz) of tuna in water, drained
2
cups milk
4
tablespoons Cotija cheese, finely crumbled
1/4
cup Gold Medal™ all-purpose flour
1
tablespoon water
1
teaspoon cornstarch
2
tablespoons Dijon mustard
1
teaspoon soy sauce
Salt and pepper to taste
6
eggs, separated
1/2
cup Gruyere cheese, cut in cubes

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Add chopped tomatoes and broccoli for a veggie packed version.

Ericka Sanchez

Directions

  • 1 Preheat oven 400°F.
  • 2 In a medium pan over medium heat, melt 1 tablespoon of butter and sauté onion until translucent. Add tuna and stir, flaking the tuna in small pieces for 3 minutes.
  • 3 In a small saucepan, heat milk until a low simmer. Remove from heat.
  • 4 Grease four 1 1/2 cup ramekins with 2 tablespoons butter and sprinkle the inside of each dish with crumbled cotija. Place in the refrigerator to chill.
  • 5 In a large skillet over medium heat, melt 3 tablespoons butter and whisk in flour rapidly. When fully combined, add milk, continue to whisk. Stir until ingredients have thickened and are smooth.
  • 6 In a separate bowl, combine water and cornstarch and stir into simmering flour mixture. Add mustard, soy sauce and salt and pepper to taste.
  • 7 Rapidly whisk in egg yolks to simmering mixture. Cook for 5 minutes. Remove from heat and transfer mixture into a large mixing bowl. Stir in tuna mixture into the mixing bowl. Set aside.
  • 8 Beat egg whites until stiff peaks form.
  • 9 Add Gruyere cubes into tuna mixture, stirring and evenly distributing. Add half of beaten egg whites stirring and evenly distributing. Carefully add the remaining egg whites by folding in with a large spoon.
  • 10 Fill ramekins with mixture, leaving 1/2 inch space from top of each dish. Place filled ramekins on a baking sheet and bake for 20 minutes or until puffed and golden. Serve immediately.

Ericka Sanchez

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Ericka Sanchez