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