Friday, February 20, 2015

Paleo Tuna Souffle

I was inspired by this old ad to make a paleo version of a tuna souffle.  I've usually been pretty successful with souffles in the past, so I was pretty confident that I could do this.  Just the other day I made a tasty paleo dessert souffle (though honestly, I ate it with whipped cream).

My lovely tuna souffle
Here's the recipe I came up with:

Paleo Tuna Souffle
Serving 1

2 Eggs
3 TBSP Almond Flour
1 TBSP Parmesan Cheese
1/2 TBSP Parsley
1 tsp Garlic
1/8 White Onion, diced
1 can Tuna, drained
1/4 cup Shredded Cheese

  1. Preheat oven to 400F.
  2. In a bowl, whisk together the eggs, almond flour, parmesan cheese, parsley, and garlic.
  3. Be sure that your onion is diced up.  If you don't like onion, try using celery.  Whisk this into your mixture.
  4. Drain your tuna, then add the tuna and shredded cheese to your egg mixture.  Whisk everything together.
  5. Pour the egg mixture into a 5"-diameter ramekin.  You can add a little extra shredded cheese on the top if you so desire.
  6. Bake in the oven for 30-35 minutes.

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