Beyond Chicken or Smoked Salmon: A Recipe for an Exceptional Mille-feuille
Neither chicken nor smoked salmon: Discover the recipe for a very special and unique mille-feuille.
Tl;dr
- Healthy dish made with pumpkin and tuna.
- Easy to prepare, customizable and suitable for any meal.
- Serves 4-6 and can be prepared in advance.
A Nutritious and Delightful Dish
A nutritious and delectable dish has been making the rounds – the pumpkin and tuna mille-feuille. This dish is a perfect blend of vegetables and proteins, making it an ideal option for those seeking wholesome yet light meals.
Preparing the Mille-Feuille
The main ingredient of this dish is thin slices of pumpkin. To achieve the perfect cut, a mandoline or a sharp knife is recommended. The filling consists of tuna, sautéed onion, diced bell pepper, and seasonings. The tuna can be replaced with cooked and shredded fresh hake. To add a creamy touch, cream cheese or ricotta can be mixed into the filling.
The assembly of the mille-feuille is straightforward. In an oiled dish, layers of pumpkin and tuna filling are alternated. Grated or creamy cheese can be added between the layers. Finally, the top layer can be garnished with cheese, beaten egg or cream. The dish is then baked for 35-40 minutes until the pumpkin softens.
Serving Suggestions
This dish can be served warm or cold, and is best accompanied by a fresh green salad. “What’s great is that it yields four to six servings and can be prepared in advance,” states a culinary expert.
Ingredients and Method
Ingredients for the mille-feuille include a medium pumpkin, two cans of natural or oil-packed tuna, one onion, half a bell pepper, optional cream cheese or ricotta, seasonings, optional grated cheese, and an egg or cream.
The preparation starts with peeling and cutting the pumpkin into thin slices. The filling is then made by sautéing the chopped onion and bell pepper until tender, then mixing with the drained tuna, seasonings, and optional cream cheese or ricotta. Layers of pumpkin and filling are then assembled in an oiled dish, optionally interspersed with cheese. The final layer of pumpkin is brushed with beaten egg, cream, or a bit of oil, and optionally topped with grated cheese. The dish is then baked at 180°C for 35-40 minutes.
The mille-feuille can be customized according to personal preferences. The filling can include chopped hard-boiled eggs, olives, corn, or grated carrot. The fish can also be replaced with shredded chicken. The dish can be served with a fresh salad of green leaves, tomatoes, and a touch of lemon or vinegar. It can also be paired with brown rice, pea purée, or a portion of quinoa for a more complete meal.