I adapted this recipe from a salmon souffle 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 souffle dish, lightly greased with cooking spray. Bake in preheated oven for 40 minutes. Serve with Hollandaise sauce, if desired. Claiborne has an excellent recipe for that, too.
We enjoyed this with a bottle of Cline Nancy’s Cuvee sparkling wine.
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