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Recipe of Tuna and Cheese Soufflé

Tuna and Cheese Soufflé

15 mins
3 mins
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This delicious recipe was given to me by my mother-in-law, originally prepared in refractory, but I wanted to give it a personal touch by serving it in a circular way. The result we had was fantastically delicious.
Learn more about Vanessa Giron


4 portions
  • 2 cans tuna
  • 1/2 onions
  • 3 twigs parsley
  • cream
  • manchego cheese
  • oils, the necessary
  • 8 slices box bread


Cut the box bread in a circular way without crushing, this can be done with a cutter or with a glass.
Chop the onion in small squares, and put it to fry in oil until it starts to look transparent.
Add tuna and parsley, season with salt to taste; cook approximately 3 minutes and remove from heat.
Spread cream on each circle of bread on one side only; Take one of the tapas and place a portion of stewed tuna, a teaspoon of cream and grated Manchego cheese.
Place another layer, repeat the procedure and finish by placing manchego cheese previously grated to give your dish view. With this you have finished the first portion of your dish.
Repeat the procedure from step 4 with the other bread circles, placing only two layers in each portion.
Enter the microwave oven for only 3 minutes. When leaving the oven decorate with sprigs of parsley.


Decorate your dish with sprigs of parsley, tomato or the vegetable of your choice so that you give color to your dish.


You can grind the cream with chipotle, or with red pepper to give it another flavor and color.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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