melted butter and 2 Tbs. freshly grated Parmesan for preparing mold 1oz/25g butter 1oz/25g flour 3/4pt/300ml milk 4 eggs, separated plus 2 egg whites 7oz/200g can tuna in oil, drained and flaked 1 Tbs. chopped capers 3oz/37g grated mature Cheddar salt and ground black pepper lemon juice
Instructions
1) Brush a souffle mold with melted butter and coat with fresh Parmesan. Reserve.
2) Melt butter in a pan and stir in flour. Cook for 1 minute. Gradually add milk, stirring continuously. Bring to the boil until thickened. Remove from heat and cool slightly.
3) Beat in yolks. Add tuna, capers and Cheddar. Season with salt, pepper and a squeeze of lemon
4) Whisk egg whites until stiff and carefully fold in. Check for seasoning. Pour mixture into a prepared souffle mold and bake at 375F, 190C for 20 minutes or until risen, golden and just set.
