Tuna and Celery Souffle

Souffles look impressive and difficult to make but this one is very easy to put together. Its light, soft texture also make it ideal for the soft food stage of eating after surgery. The very finely chopped celery adds a little bite when you reach the final ‘eating for life’ stage but can be omitted if liked.

TUNA AND CELERY SOUFFLE

Ingredients

185g can tuna in brine, drained

3 eggs, separated

1 stick celery, very finely chopped (optional)

125g grated half-fat Cheddar cheese

1 tsbp extra light mayonnaise

100ml skimmed milk

salt and freshly ground black pepper

Fry Light low-fat cooking spray

lemon slices and chives to garnish (optional)

1. Preheat the oven to 180 C/gas mark 4.

2. Mash the tuna with a fork until almost smooth. Add the egg yolks, celery, cheese, mayonnaise, milk and salt and pepper to taste, mixing well.

3. Whisk the egg whites until stiff then fold lightly into the tuna mixture with a metal spoon.

4. Spray 4 small ramekins with Fry Light low-fat cooking spray. Divide the tuna mixture between the ramekins.

5. Bake at once for 20-25 minutes or until well-risen and golden. Serve immediately, garnished with lemon slices and chives if liked.

SERVES 4

WLS PORTION: ½-1

Calories: 193

Protein: 24.2g

Carbohydrate: 2.1g

Fat: 9.7g

 

 

Image courtesy of the happy egg co.