1. You’ll need 3 ramekins. Make sure they’re clean and completely dry.
2. 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.
3. 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.
4. Add 1 heaped tsp finely grated Parmesan cheese to each ramekin.
5. Roll and tilt each ramekin so the Parmesan coats the base and sides. Tip out any excess Parmesan, then set the prepared ramekins aside.
6. 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.
7. Preheat the oven to 375⁰F (190⁰C).
8. Place the prepared ramekins on a baking tray so they’re easy to transfer into and out of the oven.

Sauce

1. Melt 40 g butter in a saucepan over medium heat.
2. Add 40 g plain flour and 1 pinch cayenne pepper, stirring constantly.
3. Cook the roux for 1 to 2 minutes. Don’t let it brown.
4. Gradually whisk in 250 ml milk, adding it a little at a time so you don’t end up with lumps.
5. Keep stirring and cook until the sauce is thick and smooth. Season with 1 large pinch salt.
6. 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.
7. Once the sauce has cooled slightly, whisk in the yolks from 3 large eggs, adding them one at a time.
8. 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.
9. In a separate, completely clean and grease free bowl, whisk the 3 egg whites from 3 large eggs until they hold stiff peaks.
10. This is where the air gets into your soufflé, so don’t rush this part.
11. Gently fold the whipped egg whites into the tuna mixture in 2 or 3 additions.
12. 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.
13. 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.
14. Sprinkle the tops evenly with 2 heaped tbsp finely grated Parmesan cheese.
15. Bake at 375⁰F (190⁰C) for 18 to 20 minutes, or until the soufflés are well risen, puffed and golden on top.
16. 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.
17. Serve immediately as soufflés naturally begin to sink as they cool, so get them to the table while they’re still beautifully puffed.