ERIKA ROJAS

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Recipe

Fresh Tuna Souffle

45 mins

Low

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ERIKA ROJAS

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A delicious dish of bread and tuna baked with gouda or manchego cheese, prepare it and be surprised by the flavor that this tuna souffle brings for you.

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Ingredients

4 portions

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Preparation

Preheat the oven to 120ºC. Cut the onion and tomato into squares and put in a frying pan to fry with the oil, first put the onion and then the tomato, season with salt and pepper.

Once the onion is transparent, add the tuna cans and fry together with the other ingredients. When they are ready and cooked, turn off the pan and set aside.

Take a pyrex or baking dish and spread it with butter only so that the bread does not stick.

Take the box bread, remove squares from the packaging and remove the edges of the bread with a knife, place as a background in the pyrex how many loaves we need to make a bed of bread.

After this, place the tuna stew on top of the bottom loaves.

Take more loaves and place on top of the tuna to cover them.

Take the cream and begin to bathe the top of the bread on the pyrex until everything is covered with cream.

Put the grated gouda or manchego cheese on top of the cream until everything is covered with cheese.

Bake CAREFULLY, and leave there until the cheese is golden brown.

Remove from the oven and enjoy.