Tuna and Ricotta Souffle

  • Difficulty: Medium
  • 50 minutes
  • 2 servings
Tuna and Ricotta Souffle

Be it breakfast or lunch, a savory souffle is always a hearty and nutritious choice. This one has meaty tuna enveloped in a fluffy egg and ricotta mixture. Complete it with a touch of spring onion green freshness and tart tomato paste.

Ingredients Needed for Tuna and Ricotta Souffle

4 egg whites
2 teaspoons of tomato paste
3 tablespoons of fat free ricotta
1 small spring onion, chopped
4 yolks
7 ounces of tuna

How to Cook Tuna and Ricotta Souffle

  1. Add the egg whites to a bowl and beat them until firm using a hand mixer. Set aside.
  2. Add the tomato paste, fat-free ricotta, and spring onion to a bowl. Mix until even using a spatula. Add the yolks and mix more.
  3. Add the tuna and mix it in. Gradually add the whisked egg whites and mix them in.
  4. Transfer the mixture to 2 cups. Bake for 40 minutes at 320⁰F/160⁰C.

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