Beetroot and tuna mille-feuille
Beetroot goes beautifully with seafood.
Layered into a mille-feuille, it makes a pretty starter if you have guests.
The quantities given here will do as a starter for 4, or a main course for two with a good salad.
Seasons & months
Preparation
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Step 1
Slice the beetroot fairly thinly.
Make a tuna rillette by blitzing a tin of tuna in olive oil with the mustard, the cream, the dill, salt and pepper.
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Step 2
To build the mille-feuille, alternate the slices of beetroot with layers of tuna rillette.
Recipe photos
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