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Red tuna tian bagnat, serve with maille honey and modena balsamic vinegar mustard mayo.

TAPAS, Salted

Small bite of pan bagnat builded as a tian, serve with a mayo based on the Maille honey and Modena balsamic vinegar mustard.

Note The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 8 Tapas

For the tian bagnat

2 Thin slice(s)

Soft bread

80 Gr

Yellowfin tuna

8 Unit(s)

Anchovy

4 Unit(s)

Cherry tomatoes

4 Unit(s)

Quail egg

0.50 Unit(s)

Green pepper

8 Unit(s)

Pitted kalamata olives

For the mayo

1 Unit(s)

Quail egg

15 Ml

Maille honey and modena balsamic vinegar mustard

60 Ml

Olive oil

Preparation time: 30 min

For the preparations
In a sauce pan with boiling water, put the quail eggs and cook it for 5 minutes, and refresh it under cold water. Peel it carefully.With a cookies cutter 3 cm size, cut 16 circle of soft bread, put it on a baking tray with a parchement paper and a drizzle of oliv oil, toast it in the oven.With the same cookies cutter, cut 8 circle of green pepper.Cut the quail eggs and the cherry tomatoes in two slices on the high way, to help it, remove the top and the bottom.Cut the tuna in 8 equal cubes, season it on both sides.
For the mayo
In a bowl, put the yolk of the quail egg, the Maille honey and Modena balsamic vinegar mustard. Season it.Wisk it well by adding the oil gently until you get a nice mayo.
For the platting
In a hot pan with oliv oil, sear the tuna cubes on both sides very quickly, it should stay raw inside.Roll the anchovy around the olivs.Put some mayo on one side of the toasts, with small bamboo skeewers, stick an oliv, a toast, a slice of tomatoes, a circle of pepper, a cube of tuna, a slice of egg and finish with another toast.Plate it on a wood board.