Tuna and Cheddar Soufflé

Recipe from: 12/2/2008 12:00:00 AM

Ingredients 8
Servings 1
Minutes 15


Serving Change
  • 60g Clover butter
  • 125ml cake flour
  • 500ml Clover fresh milk
  • 150g Clover mature cheddar, grated
  • ¼ teaspoon dry mustard
  • Cayenne pepper and salt
  • 1 tin shredded tuna, drained
  • 3 eggs, separated


Preheat oven to 160°C.
To make the cheese sauce:
Melt butter in a saucepan and blend in flour forming a smooth paste. Cook 1 to 2 minutes, remove from stove plate, add milk stirring constantly until mixture is smooth. Place back on stove plate and heat over moderate heat until boiling. Stir continuously. Remove from stove plate and briskly beat in cheese and seasonings into the white sauce.

For the soufflé:
Stir the drained shredded tuna into the white sauce. Stir in the beaten egg yolks. Beat egg whites until firm peaks form. Fold into mixture. Pour into an 18 cm diameter, buttered soufflé dish or 6 individual soufflé dishes. Bake for 30 minutes. Serve immediately.
Hint: If you do not possess individual soufflé dishes bake them in tea or coffee cups. Place the baked soufflés on their saucers and serve.


Read more on: fish/seafood  |  bake


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