Sandwich de thon, aubergine confite et sarrasin

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.


You'll need

  • 2 buckwheat baguettes
  • 200 g Mediterranean tuna loi
  • Freshly ground salt and peppe
  • Grapeseed oil
  • Eggplant confi
  • 2 eggplants, 5 cloves of garlic with ski
  • 4 sprigs of thyme, 1 tbsp smooth, strong mustard
  • 1 tbsp Meaux whole grain mustard, olive oil
  • Freshly ground salt and peppe
  • 50 g beet sprouts
  • 50 g spinach sprouts
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.


Jean Imbert

@jeanimbert grew up with his grandmother’s cooking and was running his own imaginary restaurant by the time he was 10. Years later, his beloved grandmother and the flavors of his childhood would inspire his restaurant @Mamie, in Paris, with long communal tables. #NewMakers #LiveClicquot #JeanImbert
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