Tuna and Cheese Souffle Recipe

Name: Tuna and Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1/4 cup onion, chopped fine; 1 can tuna, 7 ounces, drained and flaked, about 1 cup; 2 cups milk; 4 tablespoons freshly grated Parmesan cheese; 1/4 cup flour; 1 teaspoon cornstarch; 1 tablespoon water; 2 teaspoons imported Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; Salt to taste if desired; Freshly ground pepper to taste; 6 eggs, separated; 1/4 pound Swiss or Gruyere cheese, cut into tiny cubes, about 1/2 cup

Servings: persons

6 tablespoons butter
1/4 cup onion, chopped fine
1 can tuna, 7 ounces, drained and flaked, about 1 cup
2 cups milk
4 tablespoons freshly grated Parmesan cheese
1/4 cup flour
1 teaspoon cornstarch
1 tablespoon water
2 teaspoons imported Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
6 eggs, separated
1/4 pound Swiss or Gruyere cheese, cut into tiny cubes, about 1/2 cup

1
Preheat oven to 400 degrees.
2
Chill 4 individual souffle dishes, each with 1 1/2-cup capacity.
3
Melt 1 tablespoon of butter in saucepan and add onion.
4
Cook, stirring, until wilted.
5
Add tuna and cook, stirring, until warm.
6
Put mixture on a board and chop until coarse-fine.
7
Meanwhile, bring milk barely to simmer and remove from heat.
8
Remove souffle dishes and brush inside of each with butter, using total of 2 tablespoons.
9
Sprinkle inside of each dish with tablespoon of grated cheese.
10
Chill.
11
Melt 3 tablespoons of butter and add flour, stirring rapidly with wire whisk.
12
When blended and smooth, add milk, stirring rapidly with whisk.
13
Stir until thickened and smooth.
14
Blend cornstarch and water and stir into simmering mixture.
15
Add mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
16
Add egg yolks while beating briskly with whisk.
17
Cook 5 seconds, no longer, and remove from heat, beating.
18
Scrape mixture into mixing bowl.
19
Stir in tuna mixture.
20
Set aside briefly to cool slightly.
21
Beat egg whites until stiff.
22
Fold cheese cubes into sauce mixture.
23
Add about 1/3 of beaten whites and beat in rapidly until well distributed.
24
Add remaining whites to mixture and fold in with plastic spatula.
25
Fill souffle dishes with mixture and smooth tops.
26
Run thumb at a depth of about 1/2 inch neatly around inside of each dish to clean the top.
27
Arrange dishes on baking sheet and place in oven.
28
Bake 20 minutes until well puffed and golden brown on top.
29
Serve immediately.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons butter, 1/4 cup onion, chopped fine, 1 can tuna, 7 ounces, drained and flaked, about 1 cup, 2 cups milk, and more.

Yes, Tuna and Cheese Souffle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna and Cheese Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions