Potato and Tuna Souffle

Source: The Hamlyn Publishing Group Recipe Card Series 1972

Ingredients:

2 medium old potatoes

1 oz / 25 gm margarine or butter

4 tablespoons milk

1 medium can tuna fish

3 eggs

1 tablespoon chopped parsley

1/2 lemon 

Method:

1. Peel and cook the potatoes in well salted water, drain, return to the pan and mash until smooth

2. Add the seasoning to taste, margarine or butter and milk, then beat until soft and light

3. Stir in the flaked tuna, together with any liquid in the can, the egg yolks, parsley, grated lemon rind and juice

4. Finally fold in stiffly whisked egg whites

5. Spoon into a greased souffle dish and bake in a moderate to moderately hot oven for 20-25 minutes until just set and brown - do not over cook

TO SERVE: As soon as cooked

TO VARY: use 175 - 225 gm flaked cook white fish or a medium can salmon

COOKING TIME: 40 minutes

PREPARATION TIME: 25 minutes