Tuna "Pan Bagnat" sandwich by Jean-Luc Le Formal

A traditional and delicious provençale recipe by the chef Jean-Luc Le Formal.
By Jean-Luc Le Formal

Serves 6

Preparation time: 15 min

Ingredients

  • 6 small brioche buns, approx. 15g each
  • 6 tbsp. mascarpone
  • 60 ml single cream
  • red tuna fillet
  • soy milk
  • whole hazelnuts, toasted
  • alfalfa
  • 1 whole truffle, finely sliced
  • cauliflower, steamed

Method 

  1. Cut the brioche in half and spread with mascarpone and truffle (4 fine slices).
  2. Add a slice of tuna finely sliced on the diagonal like sashimi, and some alfalfa.
  3. Blend the cooled chilled cauliflower with the cream, season with salt and pepper.
  4. Serve the sandwich on a plate, with the cauliflower cream, toasted hazelnuts and soy milk on the side.

Tuna “Pan Bagnat” sandwich
Tuna “Pan Bagnat” sandwich
Tasty as well as beautiful !
Photography : José Nicolas

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