Tuna Souffle

• 4 Tbsp. butter
• 4 Tbsp. finely chopped onion
• 4 Tbsp. flour
• 1 c. milk
• 5 egg yolks
• 1 Tbsp. tomato paste
• 1 1/2 c. tuna, drained and flaked
• 1 1/2 tsp. lemon juice
• 1 tsp. salt
• 1/8 tsp. cayenne
• 6 egg whites

1. Preheat oven to 400u0b0.
2. Coat bottom and sides of 2-quart baking dish with 1 tablespoon butter.
3. Melt remaining butter in heavy saucepan.
4. Add onions, cook over moderate heat for 3 minutes.
5. Do not let onions brown.
6. Remove from heat, stir in flour to a smooth paste.
7. Add milk and beat to dissolve flour.
8. Cook over moderate heat, stirring constantly, until sauce is smooth and thick.
9. Remove from heat, beat in egg yolks, one at a time.
10. Stir in tomato paste, tuna, lemon juice, salt and cayenne.
11. Cool slightly.
12. Beat egg whites until stiff enough to form peaks.
13. Stir tablespoon of whites into tuna mixture.
14. Fold in remaining whites.
15. Pour into dish. Reduce heat to 375u0b0.
16. Bake 35 to 40 minutes until brown.

butter, onion, flour, milk, egg yolks, tomato paste, tuna, lemon juice, salt, cayenne, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616636 (may not work)