Tuna, Piquillo and Zucchini Millefeuille

140 mins

Makes2servings

Tuna, Piquillo and Zucchini Millefeuille Recipe
Club Noor

by Marta Yanci

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Ingredients

1 tuna loin steak (200 g)

100 gms piquillo peppers

1 large zucchini

1 tsp soy sauce

1 tsp honey

1 tsp brown sugar

1 tsp balsamic vinegar

Salt and pepper

Noor Oil

Preparation

Introduction:

Millefeuille is traditionally a French dish. The name means “a thousand leaves” and it refers to desserts or savoury dishes where puff pastry is used to create a layered dish.

This recipe does not use pastry but has different layers to create a beautiful and colourful main course, easy to prepare and full of flavor!

Steps Invovled:

To marinate the tuna, mix honey, soy sauce and balsamic vinegar in a bowl and pour it over the tuna. Cover and refrigerate for at least 2 hours.

Cut the zucchini into small cubes and cook in a pan with some Noor Oil, salt and pepper until al dente.

Chop the piquillo peppers into cubes, and lightly cook in a pan with some Noor Oil and the brown sugar, and caramelize it.

After two hours, sear the tuna steak in a grill pan on high heat. Make sure you brush the grill pan with Noor Oil first. Now cut the tuna into small cubes.

To plate the dish we will use a plating ring. Place a first layer of zucchini, some tuna over it and a final layer of piquillo peppers. Remove the ring and serve. Enjoy!

Suggestion:

This recipe does not use the usual pastry but has different layers making this a beautiful and colourful main course, easy to prepare and full of flavor!

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