Making a puffy and light soufflé is less difficult than you think. Forget all flops by Audrey Hepburn in “Sabrina” and give it a try! The secret is cooking: a well-cooked soufflé will not easily fall apart.
Prepare besciamella with butter, milk and flour: in a small pot, melt butter on a low-heat, add flour, and cook by stirring for a few minutes, then remove from heat and slowly incorporate milk. Place again the pot on fire and cook to boiling keep on stirring. Add salt.
When the mixture will be cool, add drained and minced tuna with a fork, then yolks.
Whip white eggs until stiff and gently add to the mixture, with attention to their structure.
Pour the mixture in 4 pottery soufflé molds previously covered with butter and put in oven at 160/170°C for approximately 30/35 minutes. Serve immediately.