Golden Yuca Mille-Feuille with Tuna Reina Filling, Avocado and Sweet Pepper Pickle

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat for 18 to 22 minutes, or until tender but not falling apart. Drain, remove the fibrous core, and let it cool slightly for 10 minutes.

2. 2

   2. Meanwhile, make the quick pickle: combine the thinly sliced red onion, sweet red pepper strips, 15 ml (1 tbsp) lemon juice, white vinegar, sugar, and 1 g (1/4 tsp) salt in a bowl. Mix well and let sit for 15 minutes.

3. 3

   3. In another bowl, combine the drained tuna with the diced red onion, half of the chopped cilantro, mayonnaise, mustard, capers, grated garlic, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) annatto oil, 3 g (1/2 tsp) salt, and black pepper. Stir until creamy but still textured, like a Venezuelan-style tuna reina filling.

4. 4

   4. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

5. 5

   5. Cut the cooked yuca into thick slabs and gently press them between two sheets of parchment until they form rectangles or rounds about 1 cm (1/2 inch) thick. Brush both sides with 30 ml (2 tbsp) annatto oil.

6. 6

   6. Bake the yuca slabs at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until golden, crisp around the edges, and firm in the center.

7. 7

   7. Toss the avocado slices with the remaining 15 ml (1 tbsp) lemon juice and a pinch of salt so they stay fresh and well seasoned.

8. 8

   8. To assemble, place one golden yuca slab as the base, add a layer of creamy tuna filling, some avocado slices, and a little sweet pepper pickle. Repeat to create 2 or 3 layers per serving.

9. 9

   9. Finish each mille-feuille with the remaining chopped cilantro on top. Serve immediately to keep the contrast between the crisp yuca, creamy tuna, and bright pickle.