tuna loin steak (200 g)
gms piquillo peppers
tsp soy sauce
tsp brown sugar
tsp balsamic vinegar
Salt and pepper
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!
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!
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!