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Recipe of Fresh Tuna Souffle
Recipe

Fresh Tuna Souffle

45 mins
Low
24
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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.
Learn more about ERIKA ROJAS

Ingredients

4 portions
  • 2 beefsteak tomatoes
  • 1 white onion
  • 3 cans canned tuna
  • 1 stick white box bread
  • 300 grams manchego cheese, or gouda cheese
  • 250 milliliters low fat sour cream
  • 1 pyrex, for oven
  • 2 tablespoons oil
  • salt
  • black pepper

Preparation

Preheat the oven to 120ºC. Cut the onion and tomato into squares and put in a pan to fry with the oil, put the onion first and then the tomato, season with salt and pepper.
Once the onion is transfaced add the tuna tins and fry along with the other ingredients. When they are ready and cooked, turn off the pan and separate.
Take the pyrex or baking dish and lightly smear it with butter only so that the bread does not stick.
Take the box bread, remove squares from the package and remove with a knife the edges of the bread, place as a background in the pyrex how many loaves we need to make a bread base.
After this place the tuna stew with tomato and onion on top of the bottom loaves.
Take more loaves and place on top of the tuna to cover them.
Take the cream and start to cover the bread on the pyrex until everything is covered with cream.
After the cream, put the gouda or manchego cheese on top of the cream until it is covered with cheese.
Bake CAREFULLY, and leave there until the cheese looks golden brown.
Remove from the oven and enjoy!

PRESENTATION

It is cut like slices of sandwich and it is served accompanied by a botanita of your preference.

TIPS

I think you can use the cheese that you like the most.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
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Ratings (1)
María Vázquez
20/03/2020 12:51:07
Con 1 pimiento morron rojo en rajas pero sin piel y/0 una lata de pimientos en rajas queda " súper "

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