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Recipe of Tuna Soufflé
Lily

Lily Lopez

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Recipe of Tuna Soufflé
Recipe
1

Tuna Soufflé

60 minutes
Easy
6 servings
1
For a weekend meal, fast, economical and above all very rich.

Ingredients

  • 4 cans of tuna
  • 2 cans of Mexican sauce
  • 1 package of white bread box
  • 1 liter of cream to beat
  • 3 spoonfuls of chives minced
  • 8 slices of Manchego cheese
  • 2 spoonfuls of Tabasco sauce
  • 2 cups of guacamole

    Preparation

    Cut the edges of the box bread and cut into pieces as necessary to cover the sides of the refractory.
    Mix the cream with the green onions and salt and pepper.
    Put in a refractory butter spray and cover with the box bread previously passed through the mixture of the cream without speaking of the bread, pressing it to take the shape of the refractory.
    Stir the tuna with the rest of the ingredients (except the cheese and guacamole) and add a part to the bread, put another layer of soaked bread and tuna and then finish with soaked bread and put the cheese on top with pieces of butter.
    Refrigerate at least 15 minutes, covering with plastic wrap and then bake in preheated oven for 20 minutes at 180ºC.

    TIPS

    Once served with the guacamole, and French fries. It also tastes very good with canned salmon.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    707
    kcal
    35%
    Carbohydrates
    12.7
    g
    4.2%
    Proteins
    6.2
    g
    12%
    Lipids
    73.4
    g
    113%
    Fiber
    0.2
    g
    0.4%
    Sugar
    7.3
    g
    8.1%
    Cholesterol
    228
    mg
    76%
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