Tuna Soufflé with Cheese

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.