Yields 6 servings
Time 1 hour 20 minutes
4 T butter or margarine
1/4 c all-purpose flour
1 1/4 c milk
1 10-oz package frozen chopped broccoli thawed and squeezed dry
1 6 1/2 can of tuna, drained and flaked
6 eggs, separated
1. Prepare sauce: In 2 quart saucepan over medium heat, melt butter or marinade; stir in flour and salt until well blended; cook, stirring constantly, until mixture thickens and is smooth. Stir in chopped broccoli and Tuna. Remove saucepan from heat.
2. In a small bowl, beat egg yolks slightly; beat in a small amount of hot Tuna mixture. Gradually stir egg-yolk mixture into Tuna mixture in saucepan until blended, stirring rapidly to prevent lumping; set aside.
3. Preheat oven to 325°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold tuna mixture into beaten egg whites. Pour mixture into ungreased 2 quart soufflé dish. Bake 45 minutes or until soufflé is puffy and brown. Serve immediately.
265 calories per serving. A good source of Vitamin C and A, calcium, iron
*recipe courtesy Good Housekeeping
