- 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
VEUVE CLICQUOT ROSÉ
Sandwich de thon, aubergine confite et sarrasin
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.
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You'll need
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.
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.
