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Smoked Tuna Souffle with Parmesan Crust: A Light and Savoury Dinner Worth Making
These Smoked Tuna Souffle with Parmesan Crust are light, fluffy, and savoury, made with smoked tuna, Parmesan cheese, fresh chives, and a hint of cayenne for a delicious individual meal.
Additional Information
- Can this be frozen? Soufflés are best served fresh from the oven, so I don’t recommend freezing the fully baked soufflés. The texture can become watery and lose its light, airy quality after thawing.
- How long can it be stored and how? Store leftover soufflés in an airtight container in the refrigerator for up to 2 days. They can be gently reheated in a 325⁰F (165⁰C) oven until warmed through, although they won’t have the same puffed texture as when freshly baked.
- Can I prepare anything ahead of time? You can prepare the ramekins in advance by buttering them and coating them with Parmesan. You can also measure all the ingredients ahead of time, but it’s best to prepare the soufflé mixture and bake it straight away for the best rise.
Substitute suggestion
- What can I substitute for smoked tuna? If you can’t find smoked tuna, use well drained canned tuna. The smoky flavour won’t be quite as pronounced, but the soufflés will still work beautifully. You could also use hot smoked tuna if that’s what you have available.
- Can I substitute the Parmesan? Finely grated aged cheddar, Gruyère or Emmental can be used instead of Parmesan. Keep in mind that the flavour and browning will change slightly.
- Can I substitute the fresh chives? Finely chopped green onions or fresh parsley can be used instead of chives. For a stronger herb flavour, a small amount of fresh dill would also work well with the tuna.
- Can I leave out the cayenne? Absolutely. The cayenne adds a gentle warmth rather than making the soufflés hot. You can leave it out or replace it with a small pinch of black pepper.
- What type of ramekins should I use? Use 3 individual oven-safe ramekins of a similar size so the soufflés cook evenly. The exact baking time may vary slightly depending on the depth and capacity of your ramekins.
- Why did my soufflés collapse? Some sinking is completely normal once soufflés come out of the oven. However, they can collapse quickly if the egg whites weren’t whipped enough, were overmixed into the batter, or if the oven door was opened too early. Serve them straight away for the best appearance.
- What if my tuna is packed in oil? Drain the tuna very well before adding it to the sauce. Too much oil can make the soufflé mixture heavier and may affect the final texture. After draining, you should have approximately 115 g of tuna from the 170 g tin used in this recipe.
Why You Will Love and Enjoy Smoked Tuna Souffle with Parmesan Crust
- Light but satisfying: Smoked tuna and Parmesan bring plenty of savoury flavour without making the soufflés feel heavy.
- A lovely little showstopper: The soufflés puff beautifully in the oven and look impressive straight from the oven.
- Simple ingredients: Tuna, eggs, milk, Parmesan, chives and a few pantry staples come together in a surprisingly elegant dish.
Smoked Tuna Souffle with Parmesan Crust
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 ramekins 1x
- Category: Dinner Recipes
- Method: Moderate Baking
- Cuisine: French
Description
These Smoked Tuna Souffle with Parmesan Crust are light, savoury and packed with smoky tuna, fresh chives and plenty of Parmesan. They’re surprisingly simple once you’ve got everything measured out, and watching them puff up in the oven is half the fun.
Ingredients
Units
Scale
Preparing the Ramekins
- 1 tbsp softened butter
- 3 heaped tsp finely grated Parmesan cheese, 1 heaped tsp per ramekin
Soufflés
- 40 g butter
- 40 g plain flour
- 1 pinch cayenne pepper
- 250 ml milk
- 1 large pinch salt
- 3 large eggs, yolks and whites separated
- 170 g (1) tin smoked flaked tuna, drained well of oil, yielding about 115 g drained tuna
- 10 to 15 fresh chives, finely chopped
- 25 – 30 ml – 2 heaped tbsp finely grated Parmesan cheese, for topping
Instructions
- You’ll need 3 ramekins. Make sure they’re clean and completely dry.
- Soften 1 tbsp butter in the microwave for about 30 seconds, but don’t let it melt. The butter should be soft enough to brush easily.
- Using a pastry brush, spread the softened 1 tbsp butter generously over the base and inside walls of all 3 ramekins. Pay special attention to the sides, brushing upwards to help the soufflés rise evenly.
- Add 1 heaped tsp finely grated Parmesan cheese to each ramekin.
- Roll and tilt each ramekin so the Parmesan coats the base and sides. Tip out any excess Parmesan, then set the prepared ramekins aside.
- Get everything ready before you start cooking. Measure out 40 g butter, 40 g plain flour, 1 pinch cayenne pepper, 250 ml milk, 1 large pinch salt, separate 3 large eggs, drain the 170 g tin smoked flaked tuna well, and chop 10 to 15 fresh chives. This recipe moves along quickly once the sauce is started.
- Preheat the oven to 375⁰F (190⁰C).
- Place the prepared ramekins on a baking tray so they’re easy to transfer into and out of the oven.
Sauce
- Melt 40 g butter in a saucepan over medium heat.
- Add 40 g plain flour and 1 pinch cayenne pepper, stirring constantly.
- Cook the roux for 1 to 2 minutes. Don’t let it brown.
- Gradually whisk in 250 ml milk, adding it a little at a time so you don’t end up with lumps.
- Keep stirring and cook until the sauce is thick and smooth. Season with 1 large pinch salt.
- Transfer the hot sauce to a medium mixing bowl and let it cool for a few minutes. You don’t want it piping hot when you add the eggs, or the yolks could scramble.
- Once the sauce has cooled slightly, whisk in the yolks from 3 large eggs, adding them one at a time.
- Stir in the drained 170 g tin smoked flaked tuna, which should give you about 115 g tuna after draining, along with 10 to 15 fresh chives, finely chopped.
- In a separate, completely clean and grease free bowl, whisk the 3 egg whites from 3 large eggs until they hold stiff peaks.
- This is where the air gets into your soufflé, so don’t rush this part.
- Gently fold the whipped egg whites into the tuna mixture in 2 or 3 additions.
- Use a large spoon or spatula and fold carefully. A few faint streaks are better than mixing too much and knocking all the air out.
- Divide the mixture evenly between the 3 prepared ramekins. Don’t fill them right to the very top. Leave a little room for the soufflés to rise.
- Sprinkle the tops evenly with 2 heaped tbsp finely grated Parmesan cheese.
- Bake at 375⁰F (190⁰C) for 18 to 20 minutes, or until the soufflés are well risen, puffed and golden on top.
- Try not to open the oven door during baking, especially during the first 15 minutes, as a sudden drop in temperature can make them collapse.
- Serve immediately as soufflés naturally begin to sink as they cool, so get them to the table while they’re still beautifully puffed.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
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Smoked tuna, Parmesan and fresh chives come together in these airy little soufflés.
Smoked Tuna Souffle with Parmesan Crust gives smoked tuna an elegant new direction with a light, airy texture, fresh chives and a savoury Parmesan topping. The individual soufflés are easy enough for a relaxed meal but impressive enough for entertaining, making them an irresistible choice when something different is on the menu.
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Lovely post!
Mwah, thanks so much. Glad you like it.