The Luxe Journal

Using Bluefin Otoro to Make Otoro Avocado Mille Feuille
Using Bluefin Otoro to Make Otoro Avocado Mille Feuille

There is no other fish whose quality rivals this Bluefin Tuna Otoro. Whether you’re a Michelin starred chef or an aspiring home gourmand, our otoro will be the star attraction for any of your recipes. This is the best portion of the best fish in the sea.The best Bluefin are caught in the winter when their fat content is highest and their flesh is softest. SuperFrozen processes allow us to offer you this rarity year round.When you’re looking for succulence, decadence and outstanding quality, this is the tuna you should be purchasing.We pride ourselves on not using any artificial methods to preserve the color of tuna.  Never gassed or colored, this Bluefin Tuna Toro will arrive to you perfectly chilled and waiting your preparation.


Otoro Avocado Mille Feuille

Serves 4 as an appetizer

One sheet puff pastry, defrosted
1 egg mixed with 1 tablespoon of water to make an egg wash
1 avocado, peeled, seed removed, mashed in a bowl
1 lime, juiced
1 small piece (to taste) of jalapeno, diced
1 small handful chopped cilantro
Salt and pepper to taste
4 ounces of Bluefin Tuna Otoro, sliced very thinly

Preheat oven to 425 degrees.
Place puff pastry sheet on a parchment lined cookie sheet.
Prick all over with a fork.
Brush with egg wash.
Cut into 2 inch by 4 inch rectangles.
Bake until golden, about 15 minutes.
Remove from oven and allow to cool.
In a small bowl combine the mashed avocado, lime juice, jalapeno, cilantro and salt and pepper to taste.
Spread this mixture on all eight pieces of the cooked pastry.
Place four pieces of pastry on a serving platter.
Top with four pieces of pastry with the avocado mixture facing up.
Distribute thin slices of otoro on top of each stack.