Ingredients for 3 ramekins:
1 tablespoon softened butter
1 heaped teaspoon of finely grated parmesan cheese per ramekin
Nuke butter in a cup for 30 seconds in the microwave (it MUST NOT be melted, only soft) and use a paint brush and paint the inside and walls of all three ramekins with the butter.
Sprinkle 1 heaped teaspoon grated parmesan in each ramekin, and roll the ramekin in order to cover the base and walls with the cheese, and set aside.
For the soufflés
40g plain flour
A pinch of cayenne pepper
Large pinch of salt
3 large eggs, yolks and whites separated
1 x 170g tin smoked flaked tuna (drain from all oil). I ended up with ± 115g tuna
10-15 fresh chives, chopped
2 heaped tablespoons finely grated parmesan cheese for topping
To make the soufflés:
Make sure that you have all your ingredients ready and measured before you start.
Preheat over to 375F.
Melt the butter in a sauce pan, stir in the flour and cayenne pepper.
Cook the roux for 1-2 minutes, while stirring constantly.
Add in the milk, a little at a time, and continue to cook until well thickened, and season with salt.
Transfer the sauce to a medium-sized mixing bowl and allow to cool for a few minutes, before whisking in the egg yolks one at a time. Stir in the tuna and chopped chives.
While the sauce cools down, whisk the egg whites until they hold a stiff peak. Be sure to use a clean, grease free bowl.
Fold the egg whites into the sauce and tuna mixture, taking care not to over mix and lose the air.
Spoon the mixture equally between the 3 prepared ramekins.
Sprinkle over the grated parmesan and bake for 18-20 minutes until well risen and golden.
Note: Sorry, but I missed to take a picture the moment it came out of the oven, but be assured that it was beautifully risen and well-rounded and filled the ramekin. We were too eager to dig into this soufflé and only once we started to eat, did I realise I do not have a picture of the finished product. Enjoy 🙂
Source: food ninemsn
Prepared, tried and tested by: Es Slabs