potato and tuna souffle
(1 RATING)
Hope you like this one, my family loves in and I sometimes serve it when we have guests over for dinner too. In the summer I serve this with tartar sauce and in the winter I make a Pepper gravy to go with this dish. Pepper gravy is simple to make ...it is just a light bechamel sauce with black pepper to taste.
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prep time
45 Min
cook time
1 Hr
method
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yield
4 -6
Ingredients
- 6 - potatos
- 6 cans tuna fish drained
- 1 - onion
- 1 - italian green papper
- 1 - red bell pepper
- 1 can tomatoe sauce
- 8 - pitted and slice green olives
- 1/2 cup seedless raisins
- 1/2 stick unsalted butter
- - bread crumbs to coat pyrex souffle pan
- 1 - egg
How To Make potato and tuna souffle
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Step 1saute onion, green pepper and red pepper in a skillet with a dab of olive oil.
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Step 2when the above are transparent add tomatoe sauce and a teaspoon of sugar
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Step 3slice and add the green olives and the raisins,
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Step 4Drain and add the tuna fish. and salt to taste. and set aside.
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Step 5boil pealed potatoes until soft as for mashing.
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Step 6separate egg and beat the white with a mixer until fluffy. set aside.
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Step 7beaT potatoes with butter and egg yolk fold in egg white
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Step 8preheat oven at 250º now to assemble souffle: Coat pryrex dish with butter and bread crumbs, put half of the potato mixure on the bottom and bring up the sides with a spoon.
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Step 9spoon tuna mixure into the center and then cover with the rest of the potato mixure. Place in the oven and bake until top is golden brown about an hour of 45 min depending on your oven.
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