Baken Tuna Salad Souffle

Call it a strata, call it a souffle, call it whatever you want. Just call everyone to the table when this comes out of the oven, golden and puffed like it’s showing off.

Layers of French bread spread with mayo, sauteed tuna tossed with onion, celery, and sweet pepper, and diced cheddar all get stacked in a casserole dish.

Then a custard of beaten eggs, milk, and tomato sauce gets poured over the whole thing and left to soak in before baking.

An hour later you’ve got a puffy, golden-brown dish that’s creamy in the center with crispy edges all around.

Variations

• Swap canned salmon for the tuna for a richer, more robust flavor.
• Use sourdough or Italian bread instead of French for a slightly tangier base.
• Add a layer of baby spinach between the bread and tuna for color and nutrition.

Chef Tips

• Let the casserole soak for a full 10 minutes (or longer) before baking. The bread needs time to absorb the custard, which is what creates that souffle-like puff.
• Use the oil from the canned tuna to saute the vegetables. It adds fish flavor and means one less ingredient to measure.
• Don’t open the oven door during baking. The souffle puffs from trapped steam, and a rush of cool air can deflate it.
• Serve immediately. Like any souffle, it starts to settle within minutes of leaving the oven.