Tuna Soufflé


Preparation: 20-30 minutes Cooking: 25-30 minutes
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At a glance
- 3 glasses of milk
- 7 ounces tuna in brine
- 3 Tbs butter
- ½ Cup flour
- 4 eggs
- Salt and pepper


Preheat oven 350 ° .

Chop the tuna very thin.

In a saucepan, melt butter, add flour and stir the mixture over a fire a few seconds to get a white texture. Add the milk. Stir constantly for a thick sauce (béchamel).

Stir in the tuna, egg yolks and egg whites, stiffly beaten. Salt and pepper to taste.

Finally, pour the mixture into a nonstick mold (or whatever, but buttered) and bake for 25-30 minutes.

Serve immediately with a salad.