I adapted this tuna soufflé recipe from a salmon soufflé in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.
3 Tbs butter
3 Tbs flour
1 cup milk
4 eggs, separated
1 tsp salt, or to taste
1 tsp dry mustard, or to taste
4 Tbs teriyaki sauce, or to taste
1 cup fresh cooked tuna, or 2 small cans tuna, drained
4 oz. sliced mushrooms, microwaved for one minute (optional)
Hollandaise sauce (optional)
- Preheat oven to 375 deg. F.
- Melt the butter in a saucepan, stir in flour, and blend with a wire whisk. Meanwhile, bring the milk to a simmer and add all at once to the butter-flour mixture, stirring with the whisk until thickened and smooth. Stir in salt, mustard, and teriyaki sauce. Allow to cool.
- Beat in, one at at time, the four egg yolks.
- Flake the tuna and blend well into the white sauce and egg mixture.
- Beat the egg whites until they stand in peaks. Do not over beat. Fold the whites gently into the tuna mixture with a rubber spatula or wooden spoon, being careful not to overblend.
- Pour into a 1-1/2 quart soufflé dish, lightly greased with cooking spray. Bake in preheated oven for 40 minutes. Serve with Hollandaise sauce, if desired.
We enjoyed this with a bottle of Cline Nancy’s Cuvee sparkling wine.
Back to blog posts: winervana.com/blog/