Soufle with tuna and vegetables

225 gr. pence

200 gr. Alonissos white tuna in sunflower oil, drained, Alelma

2 tbsp olive oil

1/2 fl. onion, chopped

1/3 fl. red pepper, diced

2 tbsp flour for all uses

2 3/4 fl. skimmed milk

1/2 fl. cream cheese, soft with low fat

2 tbsp tomato sauce

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 fl. Parmesan cheese, grated

basil leaves, for garnish



8 / 5.000



1Preheat the oven.
2Cook the pasta according to the package instructions, without adding salt or cooking fat.
3Drain and set aside.
4Heat a large frying pan over medium heat. Pour olive oil into the pan.
5Add the onion, pepper and cook for 6 minutes or until the pepper becomes tender, stirring occasionally. Sprinkle with the flour and cook for 1 minute, stirring constantly.
6Gradually add the milk, stirring constantly with a whisk until it becomes thick.
7Add the cream cheese, tomato, salt and pepper, cook for 2 minutes, stirring constantly.
8Remove the pan from the heat.
9Mix the pasta, 1/4 fl. parmesan and the tuna.
10Pour the mixture into a pyrex, add the remaining 1/4 fl. parmesan and bake 3 minutes or until golden brown and slightly puffed.