Tuna Soufflé with Cheese

Name: Tuna Soufflé with Cheese
Prep time: 20 min
Total time: 45 min
Yield: 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

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Prep 20 min
Total 45 min
Ingredients 13
Servings 4

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Ericka Sanchez

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

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.