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#WFD – Cheesy tuna souffle
Bake for 15-20 minutes until risen and golden brown on top.
POLOKWANE – Souffle is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
What’s for Dinner says this soufflé recipe is just so easy and is sure to tantalise the taste buds. Don’t forget your KNORR Classic White Sauce.
Ingredients
- 100g cheddar cheese, grated
- 2 tins tuna in brine, drained
- 5 large eggs, separated
- 1 x KNORR Classic White Sauce
- 300ml milk
- 30ml parmesan cheese, finely grated
- margarine (for greasing)
Method
- Preheat oven to 190°C.
- Using a pastry brush paint the inside of 6 soufflé ramekins with softened margarine.
- Add a little grated Parmesan cheese into each ramekin and swirl the cheese around so as to coat each ramekin with Parmesan, shake out any excess.
- In the meantime place the milk into a measuring jug and heat in the microwave for two minutes.
- Remove from microwave and whisk in the contents of the sachet of KNORR Classic White Sauce until smooth.
- Pour the prepared white sauce into a mixing bowl and add the egg yolks, tuna and cheddar cheese – mix well to combine.
- Place the egg whites into clean grease free mixing bowl and whisk until stiff peaks form.
- Stir one third of the egg whites into the tuna mixture then carefully fold in the remaining egg whites.
- Spoon the mixture into the prepared soufflé ramekins and bake for 15-20 minutes until risen and golden brown on top.
- Serve immediately with a fresh garden salad.
