Preheat oven to 190°C.
Using a pastry brush paint the inside of 6 soufflé ramekins with softened margarine.
Add a little grated Parmesan cheese into each ramekin and swirl the cheese around so as to coat each ramekin with Parmesan, shake out any excess.
In the meantime place the milk into a measuring jug and heat in the microwave for two minutes.
Remove from microwave and whisk in the contents of the sachet of KNORR Classic White Sauce until smooth.
Pour the prepared white sauce into a mixing bowl and add the egg yolks, tuna, cheddar cheese and Robertsons Black Pepper. Mix well to combine.
Place the egg whites into clean grease free mixing bowl and whisk until stiff peaks form.
Stir one third of the egg whites into the tuna mixture then carefully fold in the remaining egg whites.
Spoon the mixture into the prepared soufflé ramekins and bake for 15-20 minutes until risen and golden brown on top.
Serve immediately with a fresh garden salad.