Baked Tuna Salad Soufflé

How to make Baked Tuna Salad Soufflé?
Drain oil from tuna into small skillet. Add onion, celery and green pepper and saute until onion is soft.
Add tuna and toss to mix; set aside.
Spread bread slices with mayonnaise; cut into small cubes.
In a buttered 1 1/2 quart casserole, arrange layers of half the bread cubes, half the tuna mixture and half the cheese.
Repeat layers, using remaining bread cubes, tuna mixture and cheese.
Combine eggs in a bowl with milk; stir in tomato sauce with cheese gradually and add seasoned salt; mix well.
Pour slowly over casserole, pressing gently to immerse all ingredients; let stand 10 minutes; bake at 350°F (175°C) for 1 hour until golden brown and puffed on top.