Tuna fish souffle Recipe

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Tuna fish souffle

Artist:	_	Yield:	4
Categories:	Casseroles, Cheese & Eggs, Fish, Quiches & Souffles, Seafood	Rating:	0
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Ingredients:

1/4	cup	Butter or margarine
1	tbsp	Scallion, finely chopped
1/4	cup	All-purpose flour
1	cup	Milk
5	each	Eggs, separated
1	can	(7-?oz.) Light tuna fish
		-drained well
1/4	cup	Parsley, finely chopped
1/8	tsp	Freshly ground pepper

Procedures:

1	Melt the butter in a saucepan over moderate heat.
2	Add the chopped scallion and cook until limp and transparent.
3	Stir in the flour and mix until smooth and free of lumps.
4	Add the milk and continue to cook, stirring constantly, until the mixture has become thick and creamy.
5	Remove from the heat and allow to cool slightly.
6	Beat the egg yolks until light and thick.
7	Add a small portion of the cream sauce and continue to beat; then stir the yolks into the cream sauce.
8	Flake the tuna fish and add to the cream sauce, along with the parsley and pepper.
9	Mix all very well.
10	Beat the egg whites until they stand in peaks and are shiny but not dry.
11	Gently fold the egg whites into the tuna mixture.
12	Using a rubber spoon, place the mixture in an ungreased 1 ?quart casserole.
13	Bake in a 325 °F.
14	Oven for 55 minutes or until the top is a rich, golden brown.
15	Serve at once.
16	Serves