Buckwheat baguette with tuna and eggplant confit Primary tabs
VEUVE CLICQUOT ROSÉ

Buckwheat baguette with tuna and eggplant confit Primary tabs

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.

TRY THE RECIPE

You'll need

  • 2 buckwheat baguettes
  • 200 g Mediterranean tuna loin
  • Freshly ground salt and pepper
  • Grapeseed oil
  • Eggplant confit
  • 2 eggplants, 5 cloves of garlic with skin
  • 4 sprigs of thyme, 1 tbsp smooth, strong mustard
  • 1 tbsp Meaux whole grain mustard, olive oil
  • Freshly ground salt and pepper
  • 50 g beet sprouts
  • 50 g spinach sprouts
Instructions
Wash your eggplants, then cut them into long, 2-cm-thick slices. Sauté in olive oil for 4-5 minutes on each side until golden brown, then drain in a colander.
Preheat your oven to 180°C. Arrange the precooked eggplant in a roasting pan with the (crushed) garlic cloves and the sprigs of thyme and cover the pan with aluminum foil. Bake for 15-20 minutes. Cut the eggplant into small pieces and mix with the mustards. Add freshly ground salt and pepper as needed.

Cut your tuna loin into a 10 cm x 3 cm strip and sprinkle it with a good amount of salt. Heat the oil in a non-stick frying pan, then briefly sear each side of your tuna without overcooking it. Drain your tuna on some paper towel. Wash the sprouts, then dry them thoroughly.

Preparation: Cut your baguettes lengthwise and pry them open. Coat the insides with the eggplant confit. Cut your tuna into pieces. Arrange the pieces over the eggplant confit, then top with your sprouts. Season with fleur de sel and some freshly ground pepper.

Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

In my grandmother’s house, if you don’t eat three helpings, you don’t like it
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