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Tuna Souffle

2 Tbsp. melted butter
1 cup milk
1 tsp. salt
Dash pepper
2 egg whites, beaten stiff
2 tsp. flour
2 well-beaten egg yolks
1/4 tsp. nutmeg
2 (7 oz.) cans flaked Tuna

Melt butter; add flour and blend. Gradually add milk and stir, keeping the heat on low. Add a small amount of hot sauce to egg yolks. Stir into remaining sauce. Add salt, nutmeg, pepper and Tuna. Fold in egg white. Bake in 1 1/2 quart casserole at 325 F for 45 minutes.

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