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.
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