Rice Paper Tuna Mille-Feuille

Name: Rice Paper Tuna Mille-Feuille
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian Fusion
Ingredients: 2 cans Canned Tuna (in water or oil, drained well); 2 tablespoons Mayonnaise (for tuna mix); 1-2 teaspoons Sriracha Sauce (or other hot sauce, to taste); 1 large Avocado (ripe, mashed or diced); 8-10 sheets Rice Paper Sheets (cut into squares/rectangles); 2 tablespoons Green Onion (chopped, for garnish); 1 teaspoon Sesame Seeds (for garnish)

A refreshing and innovative take on the classic French mille-feuille, this recipe layers crispy rice paper with a savory tuna mixture and creamy avocado, topped with a spicy mayo drizzle and fresh garnishes. Perfect as a light appetizer or a sophisticated snack.

#Rice Paper

#Tuna

#Mille-Feuille

#Appetizer

#No-Cook

#Healthy

#Snack

Layered Tuna Mille-Feuille

Recipe Information

15m

Prep Time

Cook Time

15m

Total Time

Servings

Easy

Asian Fusion

English

Nutrition (per serving)

450

Calories

25g

Protein

30g

Carbs

28g

Fat

Garnished Dish Close-up

Ingredients

Canned Tuna
(in water or oil, drained well)
2 cans
Mayonnaise
(for tuna mix)
2 tablespoons
Sriracha Sauce
(or other hot sauce, to taste)
1 teaspoons
Avocado
(ripe, mashed or diced)
1 large
Rice Paper Sheets
(cut into squares/rectangles)
8 sheets
Green Onion
(chopped, for garnish)
2 tablespoons
Sesame Seeds
(for garnish)
1 teaspoon

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling the Layers

Instructions

0/6 completed

1
Prepare the Tuna Mixture: In a bowl, combine the drained tuna, 2 tablespoons of mayonnaise, and 1-2 teaspoons of Sriracha sauce. Mix well until all ingredients are thoroughly combined.
2m
Prepare the Tuna Mixture: In a bowl, combine the drained tuna, 2 tablespoons of mayonnaise, and 1-2 teaspoons of Sriracha sauce. Mix well until all ingredients are thoroughly combined.
2m
Adjust Sriracha to your preferred spice level, adding more for extra heat.
2
Prepare the Avocado: Mash or dice the ripe avocado. You can add a pinch of salt and a squeeze of lime juice if desired to enhance flavor and prevent browning.
1m
Prepare the Avocado: Mash or dice the ripe avocado. You can add a pinch of salt and a squeeze of lime juice if desired to enhance flavor and prevent browning.
1m
A touch of lime juice helps maintain the avocado's fresh green color.
3
Prepare the Rice Paper: Carefully cut the rice paper sheets into your desired shapes, typically squares or rectangles, for convenient layering in the mille-feuille.
2m
Prepare the Rice Paper: Carefully cut the rice paper sheets into your desired shapes, typically squares or rectangles, for convenient layering in the mille-feuille.
2m
Use sharp kitchen scissors for clean, precise cuts on the rice paper.
4
Soften Rice Paper: Briefly dip each cut piece of rice paper in warm water for about 10-15 seconds until it becomes pliable and soft. Place it on a clean, damp surface.
3m
Soften Rice Paper: Briefly dip each cut piece of rice paper in warm water for about 10-15 seconds until it becomes pliable and soft. Place it on a clean, damp surface.
3m
Do not over-soak the rice paper; it will become too sticky and difficult to handle.
5
Assemble the Mille-Feuille: On a serving plate, begin layering. Place a softened rice paper piece, then a spoonful of the tuna mixture, another rice paper, then avocado, and repeat the layers to build a multi-layered 'cake' structure.
5m
Assemble the Mille-Feuille: On a serving plate, begin layering. Place a softened rice paper piece, then a spoonful of the tuna mixture, another rice paper, then avocado, and repeat the layers to build a multi-layered 'cake' structure.
5m
Be gentle when layering to prevent tearing the delicate rice paper and maintain the structure.
6
Garnish and Serve: Once assembled, drizzle with extra spicy mayo if desired, then generously garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for best texture.
1m
Garnish and Serve: Once assembled, drizzle with extra spicy mayo if desired, then generously garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for best texture.
1m
This dish is best enjoyed fresh, as the rice paper can become chewier over time.