Tuna Souffle

Published on by inhel

I'm finally back with this delicious french tuna souffle.

You will need:

 

tuna-soufle-1.JPG

1 (6 ounce) can tuna, drained and flaked

2 tbsp (40 g) old Dijon mustard

21/3 tbsp (40 g) butter

1/3 cup (40g) flour

400 ml milk

1/2 tsp sesame oil (give a lot of flavor)

5 egg yolks

5 egg whites

salt and pepper

pinch of nutmeg

 

Preheat oven to 400 degrees F.

in a small saucepan, heat the butter. Add the flour and stir well, and cook the flour for 1 minute.

pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; Add the tuna, mustard, salt, pepper, nutmeg, sesame oil and egg yolk. Stir well.
Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold the tuna mixture into
the egg whites mixture.
Sprinkle cooking spray over the souffle and pour in the mixture.
Bake for 25 min. Do not open the oven door while baking. Enjoy!
tuna-souflee-2.JPG

Published on Fish

Comment on this post