Crab Tuna Souffle Food

TUNA AND CHEESE SOUFFLE

Tuna and Cheese Souffle image

Provided by Pierre Franey

Categories dinner, weekday, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons butter
1/4 cup onion, chopped fine
1 can tuna, 7 ounces, drained and flaked, about 1 cup
2 cups milk
4 tablespoons freshly grated Parmesan cheese
1/4 cup flour
1 teaspoon cornstarch
1 tablespoon water
2 teaspoons imported Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
6 eggs, separated
1/4 pound Swiss or Gruyere cheese, cut into tiny cubes, about 1/2 cup

Steps:

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

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 23 grams, Sodium 759 milligrams, Sugar 7 grams, TransFat 1 gram

CRAB TUNA SOUFFLE

Crab Tuna Souffle image

My dad used to make this recipe when I was a child. It was the only way I would eat seafood. Now that I've become a seafood lover, I really enjoy this one even more! Good for special occasions since it has to be chilled overnight.

Provided by Jackie Bindon

Categories Breakfast Seafood

Time 4h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) can crabmeat, drained and flaked
1 (5 ounce) can tuna, drained and flaked
4 cups cubed French bread
8 ounces Muenster cheese, cubed
2 tablespoons chopped fresh parsley
4 eggs
3 cups milk
3 tablespoons butter
2 teaspoons mustard powder
1 teaspoon grated onion

Steps:

In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top.
In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats.
Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 34.7 g, Cholesterol 162.4 mg, Fat 18.8 g, Fiber 1.3 g, Protein 27.6 g, SaturatedFat 10.4 g, Sodium 700.8 mg, Sugar 6.2 g

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