Tuna souffle with Parmesan cheese

Tuna souffle with Parmesan cheese
Tuna souffle with Parmesan cheese

100 g Parmesan cheese, grated
2 tins tuna in brine, drained
5 large eggs, separated
1 classic white sauce
300 ml milk
30 ml Parmesan cheese, finely grated
Butter or margarine for greasing.

Tuna souffle with Parmesan cheese: Preheat oven to 190°C.
Grease the inside of soufflé ramekins with softened margarine or butter.
Add a little grated Parmesan cheese into each ramekin and swirl the cheese around so as to coat each
ramekin with the cheese. Shake out any excess.

In addition, place the milk into a measuring jug and heat in the microwave for two minutes.
Remove from microwave and whisk in the contents of the sachet of the classic white sauce until smooth.

Pour the prepared white sauce into a mixing bowl and add the egg yolks, tuna and cheddar cheese.
Mix well to combine.

Place the egg whites into clean grease free mixing bowl and whisk until stiff peaks form.
Stir one third of the egg whites into the tuna mixture then carefully fold in the remaining egg whites.

Spoon the mixture into the prepared soufflé ramekins and bake for 15-20 minutes.
Bake until risen and golden brown on top.  Serve immediately, for breakfast lunch or supper.

Calories in Tuna souffle with Parmesan cheese  =  282 calories per medium sized souffle.

Estimated average requirements – Daily calorie intake.
First of all: How many calories are needed each day can vary greatly, depending on and due to your lifestyle and other factors. Therefore, factors that affect your personal daily calorie needs include your age.
Hence, also your height and weight. In addition, your basic level of daily activity and your body composition.
Finally : Estimated average requirements are:
A daily calorie intake of 1940 calories per day for women, and 2550 for men are needed.

Olive oils:

Decide the reason you want your olive oil.
If it is for salads, choose virgin or extra virgin olive oils.
It is often a good idea to purchase a very small amount of virgin or extra virgin olive oil and keep it aside just for salads.
If you are cooking, just plain olive oils are the best choice.
If you are creating a cleaning product, such as furniture polish, use the olive pomace oil.

Tuna souffle with Parmesan cheese





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