Tuna Souffle Recipe
Ingredients
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Sharp process american cheese | 4 Ounce | |
| Canned tuna | 7 Ounce | |
| Chopped canned pimiento | 2 Tablespoon | |
| Eggs | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 1764 Calories from Fat 1136
% Daily Value*
Total Fat 127 g195.9%
Saturated Fat 66 g330.2%
Trans Fat 0 g
Cholesterol 1261.4 mg420.5%
Sodium 3647.4 mg152%
Total Carbohydrates 48 g16.1%
Dietary Fiber 1.4 g5.7%
Sugars 14.4 g
Protein 113 g226.4%
Vitamin A 71.2% Vitamin C 42.4%
Calcium 40.7% Iron 47%
*Based on a 2000 Calorie diet
Directions
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, tuna, and pimiento; stir till cheese melts.
Beat egg yolks till very thick and lemon-colored.
Slowly add cheese mixture, stirring constantly; cool slightly.
Wash beaters.
Beat egg whites to stiff peaks.
Gradually pour yolk mixture over whites, folding together well.
Pour into ungreased 1 1/2-quart souffle dish.
For top hat that puffs, trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300° till knife inserted off-center comes out clean, 65 to 70 minutes.
Break apart into servings with two forks.
Chef
