Tuna with Asparagus and Provolone Soufflé

Arrange the chopped asparagus in a 30x20 cm baking dish or in 4 individual dishes

Spread the tuna over the asparagus

In a separate bowl, mix together the mayonnaise, cheese, and lemon zest

Beat the egg whites with a pinch of salt until stiff peaks form

Fold the egg mixture into the mayonnaise mixture carefully

Spread over the tuna

Bake in a preheated oven (170°C) for about 20 minutes or until the soufflé is cooked through, when inserting a knife near the center it should come out clean

Serve immediately with lemon wedges

Serve 4 portions.