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Tuna Soufflé with Cheese

Tuna Soufflé with Cheese
  • Prep 20 min
  • Total 45 min
  • Ingredients 13
  • Servings 4
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.

  • Add chopped tomatoes and broccoli for a veggie packed version.

No nutrition information available for this recipe

  • Ericka Sanchez
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