How many servings does this recipe make?

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

What ingredients do I need for Tuna Cheese Souffle Sandwich?

You need 8 ingredients. The key ingredients include: 8 slices white bread, 1 (16 oz.) can English peas, drained, 1/2 tsp. salt, 2 eggs, beaten, and more.

Is Tuna Cheese Souffle Sandwich suitable as seafood?

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

How do I store leftover Tuna Cheese Souffle Sandwich?

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

Tuna Cheese Souffle Sandwich Recipe

Name: Tuna Cheese Souffle Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices white bread; 1 (16 oz.) can English peas, drained; 1/2 tsp. salt; 2 eggs, beaten; 1 (7 oz.) can tuna, drained; 1/3 c. mayonnaise; 1/4 c. chopped onion; 1 (11 oz.) can condensed Cheddar cheese soup

Try this homemade Tuna Cheese Souffle Sandwich recipe the whole family will love. Made with white bread, English peas, salt and eggs. Easy step-by-step …

This Tuna Cheese Souffle Sandwich relies on simple, everyday ingredients such as white bread, salt, eggs, beaten and (7 oz.) can tuna, drained. It comes together quickly and makes 4 servings, at about 363 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

8 slices white bread
1 (16 oz.) can English peas, drained
1/2 tsp. salt
2 eggs, beaten
1 (7 oz.) can tuna, drained
1/3 c. mayonnaise
1/4 c. chopped onion
1 (11 oz.) can condensed Cheddar cheese soup

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
363 kcal
Category
Seafood

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