3 tbsp. butter
3 tbsp. flour
1 c. milk
3 egg yolks
1 (7 1/2 oz.) can tuna (or shrimp, crab or salmon)
1 tbsp. lemon juice
2 tbsp. mayonnaise
1/2 c. shredded Swiss cheese
4 egg whites

Lightly butter 1 quart souffle dish. Preheat oven to 375 degrees. Melt butter in small saucepan. Reduce heat to low. Add flour and whisk. Cook 2-3 minutes. Do not brown.

Gradually add milk and stir until thickened. Remove from heat, add egg yolks one at a time, stirring well after each addition. Toss tuna with lemon juice. Fold together sauce, seafood, mayonnaise, and cheese.

Beat egg whites separately until stiff, but not dry. GENTLY fold into mixture. Pour into souffle dish, Bake 30-40 minutes until puffed and golden. Serve immediately. I serve with cheese sauce.