Tuna Fish Souffle (Recipe)

Ingredients

1 1/2 cup soft bread crumbs (2 slices)

1 6 1/2-or-7-ounce can water packed tuna, drained and flaked

1 teaspoon lemon juice

1/2 teaspoon paprika

3/4 cup milk

3 egg yolks, beaten

3 egg whites

Paprika (optional)

Steps

1. Preheat the oven to 350°.  Grease a 1-to 1 1/2-quart baking dish.  Set aside.

2. In a large bowl, combine the bread crumbs, tuna, lemon juice and the 1/2 teaspoon paprika; set aside.

3. In a small saucepan, heat the milk until it is very warm.  Pour the warm milk over the bread crumb mixture.  Stir in the egg yolks.

4. In a clean, large bowl, beat the egg white using an electric mixer until stiff peaks form.  Gently fold the beaten egg whites into the bread crumb mixture.

5. Carefully transfer the mixture into the prepared baking dish.  If desired, sprinkle with paprika.  Set baking dish in a 13x9x2-inch pan and add hot water to the pan to a 1-inch depth.

6. Bake in the 350° oven about 30 minutes or until a knife inserted near the center comes out clean.

Tips:

This recipe also works well with canned salmon.

Two slices of bread will give you the right amount of soft bread crumbs.  Tear the bread by hand into small pieces.  Or, tear the bread into pieces and place in a blender container or a food processor  work bowl with a steel blade.  Blend or process until coarsely chopped.

Setting the baking dish in a pan of water during baking eliminates the potential problem of overcooking or curdling the eggs.

Cheese sauce or creamed peas are perfect accompaniments to this dish.