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Recipe of Tuna Soufflé
Recipe

Tuna Soufflé

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For a weekend meal, fast, economical and above all very rich.
Learn more about Verito Avelar

Ingredients

6 portions
  • 4 cans tuna
  • 2 cans Mexican sauce
  • 1 package slice of white bread
  • 1 liter whipping cream
  • 3 tablespoons chives, minced
  • 8 slices manchego cheese
  • 2 tablespoons Tabasco sauce
  • 2 cups 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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