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Thai Style Tuna Papillotes

Serves 2
Preparation time: 20 mins
                         + 1 h for the marinade
Cooking time: 10 mins
Difficulty: medium



IQF Soignon Ripened Goat’s cheese         8 slices
One tuna steak                                     200 g
Dried black mushrooms                          30 g
Liquid Thai stock                                   2 teaspoons
Soya Sauce                                           2 teaspoons
Beansprouts                                         40 g
Chopped onion                                     ½
Chopped garlic                                      1 pinch
Table salt                                             2 pinches
White pepper                                        1 pinch
Water                                                   2 tablespoons


     

- Slice the tuna into 2 steaks and season with the thai stock, water, salt and pepper, soya sauce, garlic and onion
- Leave in the fridge to marinate for an hour.
-  During this time, soak the black mushrooms and then chop and mix them into the beansprouts
- Place the tuna steaks onto greasproof papier, add the mushrooms and beansprouts together with the cheese rounds
- Fold the paper to form an enveloppe and add the remaining marinade
- Bake for 10 minutes at 140°C.



Hint

- You can also substitute the tuna with prawns or salmon.





How to cook our cheeses and creams.




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