Cheesy tuna souffle

Cheesy tuna souffle

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This soufflé recipe is just so easy - and is sure to tantalise the taste buds. Don’t forget your KNORR Classic White Sauce!

  • Recipe serves1-6
  • Preparation time20 minutes
  • Cooking time15 minutes


  • 100 g cheddar cheese, grated
  • 2 tins tuna in brine, drained
  • 5 large eggs, separated
  • 1 sachet KNORR Classic White Sauce
  • 300 ml milk
  • 30 ml Parmesan cheese, finely grated
  • Margarine, for greasing


  • Preheat oven to 190°C.
  • Using a pastry brush paint the inside of 6 soufflé ramekins with softened margarine.
  • Add a little grated Parmesan cheese into each ramekin and swirl the cheese around so as to coat each ramekin with Parmesan, shake out any excess.
  • In the meantime 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 KNORR 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 until risen and golden brown on top.
  • Serve immediately with a fresh garden salad.