Tuna Souffle

Ingredients:
- 1 can grated tuna (7 oz.)
- 1 Tbsp. melted butter
- 2 Tbsp. finely chopped green pepper
- 1/3 c. finely chopped celery
- 1/2 onion, chopped
- 3/4 c. milk
- 2 Tbsp. quick cooking tapioca
- 2 eggs, separated
- 1/4 tsp. salt
- 1/2 tsp. sugar

Directions:
- Saute green pepper and onion in butter until tender (not brown).
- Combine tapioca with milk and slightly beaten egg yolks. Cook until it comes to boil, stirring constantly.
- Add seasonings and mix with drained tuna, green pepper, onion and celery.
- Beat egg whites until stiff, but not dry and fold in tuna mixture. Pour into buttered 1-quart casserole.
- Place in pan of water and bake in 300° oven for about 1 hour and 15 minutes.
- Serve with parsley and butter sauce.
- Can also be made with crab meat.